# What You Need:
→ Protein
01 - 1.1 lbs boneless, skinless chicken breast or thighs, thinly sliced
→ Marinade & Sauce
02 - 3 tablespoons tamari or low-sodium soy sauce
03 - 1 tablespoon fish sauce
04 - 2 tablespoons rice vinegar
05 - 1.5 tablespoons honey
06 - 2 tablespoons toasted sesame oil
07 - 2 tablespoons neutral oil such as canola or sunflower
08 - 3 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger, optional
10 - 1 teaspoon chili flakes or Sriracha, optional for heat
→ Noodles
11 - 8.8 ounces dried rice noodles or wheat noodles
→ Vegetables
12 - 1 medium carrot, julienned
13 - 1 small cucumber, thinly sliced
14 - 1 bell pepper, thinly sliced
15 - 4 spring onions, sliced
16 - 3.5 ounces bean sprouts
17 - 2 tablespoons fresh cilantro, chopped
→ Garnishes
18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving
# How To Make:
01 - In a medium bowl, whisk together tamari, fish sauce, rice vinegar, honey, sesame oil, neutral oil, garlic, and ginger until well combined. Divide mixture in half, reserving one portion for the final sauce. Use the other half to marinate the chicken for 15 minutes.
02 - Cook the rice noodles according to package instructions. Drain thoroughly, rinse with cold water to prevent sticking, and set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5-7 minutes until cooked through and lightly browned. Remove from heat and set aside.
04 - Divide cooked noodles evenly among four serving bowls. Arrange chicken, carrot, cucumber, bell pepper, bean sprouts, and spring onions in an organized manner over the noodles.
05 - Drizzle reserved sauce over each bowl. Top with cilantro, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately with additional chili flakes or Sriracha on the side if desired.
