Grilled chicken and rice noodle curry bowl

By Christine Cushing
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  • 227 grams rice vermicelli noodles
  • 2 chicken breasts, grilled
  • Splash of fish sauce
  • Salt, to taste
  • Pepper, to taste
  • 2 whole carrots, shredded
  • 1/4 head napa cabbage, shredded
  • 1 lime, juiced
  • 1/2 recipe vegetable curry
  • 1/4 cup (60 ml) chopped fresh mint
  • 1/3 cup (75 ml) cashews, chopped for garnish


  1. Soak noodles in boiling water until tender for about 20 minutes. Do not cook them. Drain well and set aside.
  2. Season the chicken with salt and pepper then brush with olive oil grill until cooked through.
  3. Slice the chicken and splash with fish sauce.
  4. Heat up pre-cooked vegetable curry.
  5. Arrange noodles in a bowl and top with sliced, grilled chicken.  
  6. Pour the hot vegetable curry on top and sprinkle with shredded vegetables, fresh herbs and chopped cashews.

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