Lemongrass Chicken Bowl with Coconut Noodles and Crunchy Cabbage

Ingredients

• 1 tbsp lemongrass paste
• 1 tsp smoked paprika
• 2 tbsp soy sauce
• 1 tsp fish sauce (or extra soy sauce)(optional)
• 2 tbsp lime juice
• 1 tsp brown sugar
• 1 cup coconut milk
• 12 oz chicken breast
• 6 oz coconut noodles (rice noodles)
• 2 cups cabbage (green or napa), shredded
• 2 cloves garlic, minced
• 1 tbsp neutral oil (or sesame oil)
• 0.5 tsp red pepper flakes(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken thinly. Shred cabbage. Mince garlic. Mix lime juice, soy sauce, brown sugar, and fish sauce (if using) in a bowl.

2. 2

   Cook noodles (about 8 minutes of the 25): Cook coconut/rice noodles according to package directions, then drain and set aside.

3. 3

   Cook chicken (about 15 minutes of the 25): Heat oil in a skillet over medium-high heat. Sauté garlic for 30 seconds, then add chicken. Cook until browned and cooked through, 6–8 minutes. Stir in lemongrass paste and smoked paprika, then pour in coconut milk and simmer 3–4 minutes until lightly saucy.

4. 4

   Finish bowl (about 2 minutes of the 25): Toss warm noodles with the lime-soy mixture. Divide noodles into bowls, top with lemongrass chicken, then add crunchy cabbage. Sprinkle with red pepper flakes if desired and serve.