recipe

Vegan Lemongrass Chick’n Vermicelli Bowl

Name: Vegan Lemongrass Chick’n Vermicelli Bowl
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1 package Happy Veggie World Lemongrass Chick'n; 225 to 300 g rice vermicelli noodles; 1 tablespoon neutral cooking oil; 4 cups chopped romaine, green leaf lettuce or mixed greens; 1 cup cucumber, julienned or sliced into thin half-moons; 1 cup bean sprouts, fresh or lightly blanched; ½ cup fresh cilantro, roughly chopped; ½ cup fresh mint or Thai basil, roughly chopped; ¼ cup crushed peanuts or cashews; Lime wedges, for serving; 1 cup shredded or julienned carrot; ¼ cup rice vinegar; 1 tablespoon sugar or maple syrup; ¼ teaspoon sea salt; ¼ cup fresh lime juice; 3 tablespoons water; 2 tablespoons rice vinegar; 2 tablespoons maple syrup or sugar; 1 ½ tablespoons soy sauce or tamari; 1 small garlic clove, finely grated or minced; ½ teaspoon fresh grated ginger; 1 to 2 teaspoons chili garlic sauce, sambal oelek or sriracha (optional)

Fresh, bright and full of texture, this Lemongrass Chick'n vermicelli bowl is a refreshing plant-based meal inspired by Vietnamese-style noodle bowls. Happy Veggie World Lemongrass Chick'n brings savoury, aromatic flavour, while rice vermicelli, crisp vegetables, fresh herbs, quick-pickled carrots, lime and peanuts keep it light, colourful and satisfying.

Prep20 minutes
Cook8 minutes
Total28 minutes
Serves4

Made with Lemongrass Chick'n Where to buy

Ingredients

For the bowl

1 package Happy Veggie World Lemongrass Chick'n
225 to 300 g rice vermicelli noodles
1 tablespoon neutral cooking oil
4 cups chopped romaine, green leaf lettuce or mixed greens
1 cup cucumber, julienned or sliced into thin half-moons
1 cup bean sprouts, fresh or lightly blanched
½ cup fresh cilantro, roughly chopped
½ cup fresh mint or Thai basil, roughly chopped
¼ cup crushed peanuts or cashews
Lime wedges, for serving

For the quick-pickled carrots

1 cup shredded or julienned carrot
¼ cup rice vinegar
1 tablespoon sugar or maple syrup
¼ teaspoon sea salt

For the vegan lime-soy dressing

¼ cup fresh lime juice
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoons maple syrup or sugar
1 ½ tablespoons soy sauce or tamari
1 small garlic clove, finely grated or minced
½ teaspoon fresh grated ginger
1 to 2 teaspoons chili garlic sauce, sambal oelek or sriracha (optional)

Instructions

Make the quick-pickled carrots

In a small bowl, stir together the rice vinegar, sugar or maple syrup and sea salt. Add the carrots and toss to coat. Set aside while you prepare the rest of the bowl; they will lightly pickle as they sit.
Make the vegan lime-soy dressing

In a small bowl or jar, whisk together the lime juice, water, rice vinegar, maple syrup, soy sauce, garlic, ginger and chili sauce if using. Taste and adjust: more lime for brightness, more maple syrup for sweetness, or more chili sauce for heat.
Prepare the vermicelli noodles

Cook or soak the rice vermicelli noodles according to the package directions. Drain, rinse under cold water and set aside. If they begin to stick, toss with a small splash of water before serving.
Cook the Lemongrass Chick'n

Heat the oil in a skillet over medium-high. Add the Lemongrass Chick'n and cook for 3 to 5 minutes, stirring often, until hot and lightly caramelized at the edges. Add 1 to 2 teaspoons of water as needed while tossing to warm everything evenly.
Assemble the bowls

Divide the lettuce or greens between four bowls. Add a portion of vermicelli noodles to each, then top with cucumber, bean sprouts, quick-pickled carrots, fresh herbs and warm Lemongrass Chick'n. Drizzle generously with the lime-soy dressing and finish with crushed peanuts or cashews and a squeeze of lime.
Serve and enjoy

Serve immediately while the Lemongrass Chick'n is warm and the noodles and vegetables are cool and fresh.

Easy product swap

This vermicelli bowl is flexible. We love it with Lemongrass Chick'n, but the same noodle bowl base works with other Happy Veggie World favourites. Keep the vermicelli, fresh herbs, quick-pickled vegetables and dressing, then swap in another product for a whole new flavour.

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Serve it with

Extra lime wedges
More fresh mint or Thai basil
Crushed peanuts for crunch
Crispy shallots
Vegan spring rolls on the side
Extra chili sauce for heat

Keep it vegan: Traditional vermicelli bowls often use fish sauce in the dressing. This version stays fully vegan with soy sauce or tamari, lime, rice vinegar, garlic, ginger and a touch of sweetness. Check the product and noodle packaging if serving guests with allergies or dietary restrictions.

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