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The Bare Bird Lemongrass Chicken Tenderloins Recipe

Warm Vietnamese Noodles with Cucumber & Lemongrass Chicken

By Create Cook & Share

4 serves

4 serves

20 mins

20 mins

20 mins

20 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray
4 serves
4 serves
20 mins
20 mins
20 mins
20 mins
The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray

Ingredients

Chicken:

  • 500g The Bare Bird Chicken Breast Fillets, cut in to 8 strips length ways
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped lemongrass, the white inner part of the stalks
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon coconut sugar
  • 2 garlic cloves, minced
  • 1 tablespoon red curry paste
  • 1 teaspoon ginger, grate

Warming Garlic Noodles:

  • 250g rice vermicelli noodles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chilli flakes

Cucumber Salad:

  • 3 lebanese cucumbers, shaved length ways with a vegetable peeler
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon honey

To Garnish:

  • Crushed peanuts (Nut free – toasted sesame seeds)
  • Fresh chilli sliced
  • Edamame Beans
  • Coriander and Mint
  • Carrot sticks
  • Wedges of Lime

Method

  1. Whisk together all the marinade ingredients in a wide bowl where you will marinade the chicken. Toss the chicken making sure it is evenly coated and marinade at room temperature for 15 minutes. In the meantime, prepare the noodles.
  2. Prepare the noodles according to packet instructions, drain and set aside. Add to a pan the butter, olive oil and garlic and lightly sauté. Add the soy sauce, sesame oil, and noodles. Toss to combine well and top with chilli flakes. Cover pan to keep warm and set aside.
  3. Heat a large skillet pan with some oil and add the chicken strips and cook for 2-3 minutes a side over a high heat. Allow to rest, covered to keep warm, for 5 minutes before slicing.
  4. In the meantime, in a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce and honey. Pour over the cucumbers and garnish with crushed peanuts.
  5. Bring altogether by arranging the warming garlic noodles, topped with slices of chicken, cucumber and suggested garnish.

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