Low Carb Vietnamese Noodle Bowls

by Simply2Moms
6 Servings
1 hr 20 min
This low-carb version of Vietnamese Noodle Bowls is light, fresh and bursting with flavor. This noodle salad is a perfect summer meal.
Low Carb Vietnamese Noodle Bowls are so light and are bursting with flavor. Swapping low carb konjac or shirataki noodles for vermicelli lets you enjoy this recipe even if you follow a keto lifestyle. The shiritaki noodles are actually more like the rice noodles at our favorite Vietnamese restaurants!
Vietnamese noodle bowls are so simple to make at home!Marinate some chicken thighs (yes, you can use chicken breasts if you prefer, but it's so much better with the thighs). The marinade in the recipe is also great on pork chops and flank steaks. You can substitute any of those meats for a change.
One of my favorite tricks when feeding kids is the “bar” concept.No, not the “open bar” concept (although there are days when I want a glass of wine or three).I’m talking about something more like a “salad bar.”Basically all the different ingredients are put out on the counter in bowls. Then each person gets to choose the things they like. And you don’t have to hear “but I don’t like (fill in the blank)” from anyone!
For more healthy recipes and tips for the Trim Healthy Mama lifestyle visit Simply2moms!
Low Carb Vietnamese Noodle Bowls
Recipe details
  • 6  Servings
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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  • 2 Tbsp minced garlic
  • 1/4 cup Reduced Sodium Soy Sauce or Liquid Aminos
  • 3 Tbsp Pyure (or equivalent low carb sweetener)
  • 1 Tbsp fish sauce
  • 2 Tbsp fresh lime juice
  • 4 Tbsp Sesame Oil
  • 1/2 tsp crushed red pepper
  • 1 Tbsp lemon zest
  • 2 – 2.5 lbs boneless, skinless chicken thighs
Nuoc Cham (Dressing)
  • 1/4 cup lime juice
  • 2 Tbsp extra light olive oil
  • 1 Tbsp Pyure (or equivalent low carb sweetener)
  • 2 Tbsp Water
  • 2 Tbsp fish sauce
  • 1 tsp Minced Garlic
  • 1/4 tsp crushed red pepper (or more if you prefer spicier food)
Toppings for Your Bowls
  • 1 large English cucumber, chopped in cubes
  • 2 cups bean sprouts, rinsed
  • 2 cups shredded carrots (can purchase pre-cut matchstick carrots)
  • 1/2 cup chopped, salted peanuts
  • 1/4 cup chopped, fresh cilantro
  • 1/4 cup chopped, fresh mint
  • 6 7-oz package Angel Hair Miracle Noodles
Combine all ingredients for marinade in a gallon-sized zip-top bag. Add chicken and seal bag. Distribute marinade throughout the meat.
Place bag in a mixing bowl and put in refrigerator for 24 hours. Turn the bag over every 4-6 hours to redistribute the marinade.
Nuoc Cham (Dressing)
Combine all ingredients for dressing in a small mixing bowl or shakeable carafe at the same time you prepare the marinade.
Place dressing in refrigerator overnight.
Preparing the Bowls
Grill chicken thighs over medium heat (375-400 F) for approximately 17-20 minutes, turning every 4-5 minutes. Cook until meat reaches 165 F in thickest section. Once meat is finished cooking, chop into bite-sized pieces.
Prepare Miracle Noodles while meat is grilling according to package instructions. First drain and rinse the noodles from the package then boil for 5 minutes. Drain noodles.
Assemble noodle bowls: Noodles first Top with bean sprouts, cucumbers and carrots Add chicken Garnish with peanuts and cilantro Drizzle with Dressing
  • For more detailed tips about preparing this recipe, visit Simply2Moms at the link below!
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