Japanese Youki Vietnam Rice Noodle
Japanese Youki Vietnam Rice Noodle. Are in fact, indispensable for Vietnamese breakfast. Noodles made from rice and tapioca starch and have a smooth texture. “Soup noodles” are popular, but in Vietnam, they are also used for “stir-fried noodles” and “mixed noodles”, and you can enjoy various recipes depending on your ingenuity.
“I’ve been addicted to gluten-free lately and have stopped eating ramen, pasta, and udon noodles, so I’m eating pho as a substitute. It has a very nice texture and is delicious, and I am satisfied with this.”
“I like pho and I can’t help it, so I sometimes buy this Yuuki pho. I’m really grateful that I can easily enjoy pho at home. I haven’t made it in earnest, such as adding coriander, but I add at least chicken stock to taste it. Oh, it’s slippery over my throat and it’s a little chewy and delicious. Don’t be addicted. I love the crunchy cold noodles, and I also like Pho’s gentle crunchy taste, Hosoi Ibonoito. Long live the noodles.
I will buy it again!”
Vietnamese Noodle Salad With Chicken Recipe
- In a medium bowl, combine 4 chicken thighs with all the marinade ingredients (garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil).
- Set aside for 30 mins to an hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce.
- Taste and adjust any of the ingredients accordingly if desired.
- Boil the noodles according to the package instructions.
- Drain and rinse under cold running water. Set aside in a colander.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this.
- Sear the marinated chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
- To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro.
- Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.
Ingredients: Rice, tapioca starch, salt
- Energy: 352kcal
- Protein: 5.4g
- Fat: 0.9g
- Carbohydrates: 80.5g
- Salt equivalent: 0.2g
- Store in a cool dry place.
- Place away from sunlight
- Keep away from humid places
- Once opened, keep inside airtight container