Name: Vietnamese Keto Cold Noodle & Lemongrass Chicken Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp fish sauce; 2 tbsp coconut aminos; 1 tbsp avocado oil; 2 stalks lemongrass (white part only, finely minced); 2 garlic cloves (minced); 1 tbsp fresh ginger (minced); 8 oz shirataki noodles (drained and rinsed); 2 cups shredded romaine lettuce; 1 cup cucumber (julienned); 1/2 cup fresh herbs (mint, cilantro, Thai basil, chopped); 1/4 cup roasted peanuts, chopped (optional, omit for nut allergies); Juice of 1 lime; 2 tbsp rice vinegar; 2 tsp erythritol or favorite keto sweetener; 1 small carrot (julienned, optional for color)

Vietnamese Keto Cold Noodle & Lemongrass Chicken Bowl

CookwithNewsletter

This Vietnamese Keto Cold Noodle & Lemongrass Chicken Bowl captures summer refreshment and a protein punch in one vibrant dish. Shirataki noodles mimic the silky texture of traditional rice vermicelli while keeping carbs low, and brined, lemongrass-infused chicken delivers juicy, aromatic flavor with every bite. Crisp cucumber, fresh herbs, and a tangy nuoc cham-inspired dressing liven up each forkful, making this bowl both cooling and deeply satisfying. Perfect for California’s summer evenings, it's a meal that feels indulgent yet energizing, and will leave you feeling refreshed, not weighed down.

Ingredients

Instructions

Make a quick brine by combining 3 cups water with 2 tbsp salt. Submerge chicken thighs in brine and refrigerate for 20 minutes for juicy, flavorful meat. Meanwhile, prep vegetables and sauce.
In a small bowl, whisk together fish sauce, coconut aminos, lime juice, rice vinegar, erythritol, minced garlic, ginger, and lemongrass. Reserve half for dressing, use half for marinating.
Remove chicken from brine, pat dry. Toss with half the marinade. Let sit 10 minutes.
Heat avocado oil in a large skillet over medium-high. Sear chicken 4-5 minutes per side until golden and cooked through. Rest 5 minutes, then slice thinly.
Prepare shirataki noodles: drain, rinse, and blanch in boiling water 2 minutes. Drain thoroughly and chill under cold water.
Arrange bowls with a base of cold shirataki noodles, romaine, cucumber, carrot, and herbs. Top with sliced chicken. Drizzle with reserved dressing. Sprinkle with peanuts (if using). Serve immediately.