Ingredients:

  • 4 tbsp (60 ml) Fresh Lime Juice
  • 4 tbsp (60 ml) Fish Sauce (Nuoc Mam)
  • 3 tbsp (45 ml) Water
  • 2 tbsp (30 ml) Rice Vinegar (unseasoned)
  • 2 tbsp (30 g) Granulated Sugar
  • 1 clove Garlic, minced very finely
  • 1 small Red Bird’s Eye Chilli (optional), finely sliced, or 1 tsp Chilli flakes
  • 500 g (1.1 lbs) Boneless, Skinless Chicken Thighs or Breasts, cut into bite-sized strips
  • 2 tbsp (30 ml) Soy Sauce (low sodium)
  • 1 tbsp (15 ml) Honey
  • 1 tbsp (15 ml) Lime Juice
  • 1 tsp Fresh Ginger, grated
  • 1 tbsp Olive Oil (for cooking)
  • 150 g (5 oz) Dried Vermicelli Rice Noodles (thin type)
  • 1 large Carrot, julienned or finely shredded
  • 1 large Cucumber, cut into matchsticks
  • ½ medium Red Bell Pepper, thinly sliced
  • 2 cups (180 g) Shredded Red Cabbage
  • 2 spring onions (scallions), thinly sliced
  • ½ cup (10 g) Fresh Mint leaves, roughly chopped
  • ½ cup (10 g) Fresh Coriander (Cilantro) leaves, roughly chopped
  • 4 tbsp (60 g) Roasted Peanuts, roughly chopped
  • 4 Lime wedges (for serving)

Instructions:

  1. Prepare the Marinade and Protein: In a medium bowl, combine soy sauce, honey, lime juice, and ginger. Add the chicken strips, toss well, cover, and refrigerate for a minimum of 1 hour (up to 8 hours). Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken until fully cooked through and slightly caramelised (approx. 6-8 minutes). Set aside to cool completely.
  2. Make the Dressing: In a jar or small bowl, combine all dressing ingredients (lime juice, fish sauce, water, rice vinegar, sugar, garlic, and chilli/chilli flakes). Whisk or shake vigorously until the sugar is dissolved. Taste and adjust balance. Set aside.
  3. Prepare Base and Vegetables: Cook the rice vermicelli noodles according to package directions. Drain, rinse well with cold water, and toss with a few drops of oil. Set aside. Prepare all vegetables (carrots, cucumber, pepper, cabbage, spring onions), ensuring cuts are thin and consistent.
  4. Assemble the Meal Prep Bowls: Divide the cooled vermicelli noodles into the bottom of each container. Layer the cooled chicken strips on top, followed by the shredded cabbage, carrots, cucumber, and bell pepper. Top with chopped peanuts and spring onions.
  5. Storage: Portion the dressing into separate small, lidded containers. Store the fresh mint and coriander separately (to add before eating). Seal the meal prep bowls and dressing containers and refrigerate for up to 4 days.