We had a bunch of leftover fresh vermicelli from John’s spaghetti and meatballs. I decided to do something a little different with the noodles, and built a Vietnamese-influenced dish around them. I think John was originally bummed I didn’t go with my first plan of making carbonara, but this dish is yummy enough to push thoughts of carbonara away. The marinade is courtesy of Kim O’Donnell. Update: I like this even better with soba noodles.
4 bone-in chicken thighs
pinch of sugar
salt and pepper
tbsp lime juice
tbsp fish sauce
2 tbsp olive oil
mint leaves, torn
1 scallion, chopped
more fish sauce
2 cups cooked fresh fettucine or soba noodles
Mix together salt and pepper, sugar, lime juice, fish sauce and olive oil. Combine chicken with marinade in plastic bag and marinade at least 1 hour (I did mine all day).
Preheat grill. Grill on each side until thighs are cooked to desired temperature.
While you’re grilling, in one dry pan, toast your peanuts.
Heat a little sesame oil in another pan. Toss noodles with oil until warmed through. Add a little soy and fish sauce and cook a bit more. Remove from heat.
Toss noodles with peanuts, mint and scallions. Serve chicken on top of lettuce leaves, and with noodles on the side.