Name: Vietnamese-Style Keto Cold Noodle Bowl with Lemongrass Chicken & Crunchy Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs; 2 tbsp fish sauce (gluten-free); 2 tbsp fresh lime juice; 2 tbsp avocado oil (plus more for grilling); 1 1/2 tbsp finely minced lemongrass (tender part only); 2 tsp granulated monkfruit sweetener; 2 cloves garlic, minced; 1/2 tsp freshly ground black pepper; 8 oz shirataki noodles (drained, rinsed, and patted dry); 2 cups shredded napa cabbage; 1 large cucumber, julienned; 1 cup shredded carrots; 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves

Vietnamese-Style Keto Cold Noodle Bowl with Lemongrass Chicken & Crunchy Veggies

CookwithNewsletter

This Vietnamese-inspired keto noodle bowl is a cool, high-protein dinner designed for sweltering summer evenings. Tender lemongrass-marinated chicken is brined for extra succulence and grilled for smoky depth—an essential trick for maximizing juiciness. Shirataki noodles keep the dish keto and refreshing, while a crisp tangle of vegetables and fragrant herbs brings the classic bun bowl experience. Each bite is a play of hot and cold, soft and crunchy, zesty and savory—proving that a protein-packed meal can be light, vibrant, and deeply satisfying, even when the heat is on.

Ingredients

Instructions

Brine the chicken: Dissolve 1 1/2 tbsp kosher salt in 4 cups cold water. Add the chicken thighs and let brine in the fridge for 20 minutes. Rinse and pat dry thoroughly.
Marinate chicken: In a bowl, combine fish sauce, lime juice, avocado oil, lemongrass, monkfruit sweetener, garlic, and black pepper. Add chicken; toss to coat and marinate for 15 minutes (or up to 2 hours for deeper flavor).
Grill chicken: Preheat a grill pan or outdoor grill over medium-high. Brush with oil. Grill chicken 5-6 minutes per side until cooked through and charred. Rest 5 minutes, then slice thinly.
Prepare noodles: Rinse shirataki noodles under hot water, drain well, and pat dry. Set aside.
Assemble bowls: Divide cabbage, cucumber, carrots, cilantro, and mint among 4 bowls. Top each with shirataki noodles and sliced chicken.
Drizzle bowls with any reserved juices from the chicken. Serve immediately, tossing everything together before eating.