With Lemongrass and Ginger

Lemongrass and ginger are the all-stars to this fast dinner. If you are a person who meal preps, the chicken and green bean portion of this dish will keep in the fridge for a few days. Just cook the noodles and toss them together for an easy weeknight dinner you don’t have to think too much about.

Chicken and Green Bean Rice Vermicelli With Lemongrass and Ginger
Yield: 4

Chicken and Green Bean Rice Vermicelli With Lemongrass and Ginger

Ingredients

  • 4 stalks of lemongrass, cut into chunks
  • 1-inch piece of ginger, sliced
  • 4 garlic cloves
  • Drizzle of canola oil
  • 500g ground chicken
  • 1 cup sliced green beans
  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 package rice vermicelli, cooked according to directions
  • Salt and pepper, to taste
  • Chopped cilantro and scallions, to garnish

Instructions

  1. Combine lemongrass, ginger and garlic with 1/2 cup of water and pulse in a food processor. Heat a large drizzle of oil in a skillet over medium-high heat. When simmering, add the ground chicken and cook until crumbled and beginning to brown in spots. Add lemongrass mixture and bring to a simmer. 
  2. Cook noodles according to package directions.When chicken is fully cooked through, add the green beans, brown sugar and fish sauce, then mix to combine. Toss with cooked noodles and season, to taste, with salt and pepper. Divide between 4 bowls and top each one with a generous amount of chopped cilantro and scallions.

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