Vietnamese-Style Noodle Bowls with Chicken

Ingredients

• 2 tablespoons granulated sugar, or more to taste
• 1/2 cup seasoned rice vinegar
• 1 tablespoons fish sauce
• 1 piece fresh ginger, cut into 2 thick slices
• 1 clove garlic, halved
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons canola oil
• 2 large skinless, boneless chicken breasts
• 8 ounces rice vermicelli noodles
• 2 carrots, grated
• 2 cups fresh bean sprouts
• 1 jalapeno or other chili pepper, cored and thinly sliced
• 2 scallions, thinly sliced
• 3 tablespoons chopped fresh cilantro leaves
• 3 tablespoons chopped fresh mint leaves
• 1/4 cup peanuts, coarsely chopped
• 1 lime, quartered, for garnish

Directions

1. Make the dressing: Set a saucepan over medium heat and add the sugar, rice vinegar, fish sauce, ginger, and garlic. Stir frequently, heating only until the sugar melts and small bubbles form around the sides of the pan. You can also heat it in the microwave in 30-second bursts, stopping once the dressing is hot and the sugar has dissolved.
2. Take the dressing off the heat and let it come to room temperature. Use a slotted spoon to lift out the ginger and garlic, then discard them.
3. Taste and adjust the dressing, adding extra sugar in 1/2 teaspoon increments if you want it sweeter. You’re looking for a good sweet-and-vinegary balance.
4. This can be made several days ahead; store it in the refrigerator. Bake the chicken: Heat the oven to 400F. In a bowl, stir together the hoisin sauce, oyster sauce, and canola oil. Add the chicken and turn it until it is coated on every side.
5. Place the chicken in an 8x8 baking dish in 1 layer. Cover the dish with foil and bake for 35 minutes, until a thermometer inserted into the center of the chicken breasts reads 165F.
6. While the chicken is in the oven, cook the noodles: Fill a large saucepan with water and bring it to a boil. Take the pan off the heat, add the noodles, and leave them to soak for 3 to 5 minutes, until 1 noodle tastes tender.
7. Pour the noodles into a colander, rinse them under cold water, and shake off as much water as you can. If the chicken still needs more time, cover the noodles with cool water so they do not dry out, then drain them before serving.
8. Sear the chicken: Set a large nonstick or well-seasoned cast iron skillet over medium-high heat. Add the cooked chicken breasts in 1 layer and sear for 2 minutes. Flip them and cook for 2 minutes more, watching closely so the sauce does not scorch.
9. Transfer the chicken out of the skillet and let it cool for a short time. Cut it into thin slices, keeping the slices grouped together if you can.
10. Assemble the salad: Portion the noodles into 4 large bowls. Add the sliced chicken, carrots, bean sprouts, jalapeno, and scallions on top. Spoon over some of the dressing, then finish with cilantro, mint, and peanuts. Serve with the lime and the rest of the dressing alongside.