Vietnamese Noodles Bowls are just what the doctor ordered this week. Portland experienced record-breaking heat waves this past week. Even though the worst is over, it’s still sizzling where we live. The Los Angeles Times accurately coined Portland as Hotlandia.
On Wednesday of last week, the temperature climbed to 107. This week’s forecast is predicting the temperature will hover around a temperate 97-degrees for the next week or so. After 107-degrees, 97-degrees feels like #winteriscoming
Our house doesn’t have AC so I moved my computer into the basement to escape the heat. It’s still hot as balls down here, but it’s better than nothing!
I chose to share Vietnamese Noodle Bowls today since minimal cooking is required. Sweltering over a hot stove in 90-degree heat is the last thing anyone wants to do.
I love Vietnamese Noodle Bowls for several reasons. It’s an easy recipe, it cooks quickly, and it’s refreshingly light yet satisfying. Oh! And the noodles taste amazing cold the following day. I’m stuffing my face with leftover noodles as we speak!
Cutting the vegetables for this recipe takes the longest amount of time. Once you have everything prepped you can cook this dish in under 30 minutes. To save time, I prep the vegetables for our week’s meals after grocery shopping. I store the julienned carrots, red pepper, jalapenos and chopped onions in the same Tupperware container. When I make the Vietnamese Noodle Bowls, I simply prepare the rice noodles, make the sauce, and practically everything else is ready to go.
I also cook the chicken while I’m prepping vegetables. When the weather is unseasonably hot, like it is now, I cook all of my chicken for the week’s meals at once. I figure if I’m turning on the oven, I might as well maximize that time and cook everything. That way, I can simply slice the chicken when I need it, then quickly reheat it to keep the temperature in the kitchen as cool as possible.
Using leftover chicken would be a smart choice for this recipe. Or you could probably get away with buying a rotisserie chicken too.
If you’re vegan or vegetarian you can substitute the chicken for tofu. You can also find vegan fish sauces on the market! There are numerous ways to adapt this recipe to your personal preference.
Another time saver is purchasing pre-shredded cabbage. I love cabbage but didn’t want to waste half of one. I found pre-shredded cabbage bagged near the lettuce in my grocery store. Hell, you can probably find pre-cut vegetables if the weather has you unusually lethargic.
When it’s immensely hot outside I want dinner to be effortless. Take whatever steps necessary to save time!
You can use your favorite rice noodles for this recipe. I’m a fan of thin rice noodles. I used Royal Blossom Chantaboon Rice Noodle Sticks for this recipe.
Vietnamese Noodle Bowls are addictively delicious. Nothing beats a healthier comfort food in any type of weather!
Thanks for stopping by,