Bowl’d Over – Bibimbop Bowl & Vietnamese Grilled Chicken Noodle Bowl

June 30, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie & Becca Fans –  Here the two recipes  from our BOWL’D OVER show today!

Vietnamese Grilled Chicken Noodle Bowl


Chicken Marinade

  • 1-1.5 pounds skinless and boneless or breast or thigh
  • 1 stalk lemongrass , tough outer layers removed and minced
  • 2 garlic cloves , minced
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp canola oil

Dressing (Nuoc Cham)

  • 1/4 cup fish sauce
  • 4 tbsp rice vinegar
  • 2 tbsp white sugar
  • 1/2 cup water
  • 2 garlic cloves , finely chopped
  • 1 red birds eye chilli , finely chopped or 2 teaspoons Sriracha sauce
  • 3 tbsp lime juice

Bowl ingredients:

  •  7 oz vermicelli noodles , dried
  • 2 carrots , julienned
  • 2 cucumbers , julienned (optional: remove seeds)
  • 5 cups iceberg lettuce , finely sliced
  • 3 cups bean sprouts
  • Handful of mint leaves
  • Handful of cilantro/coriander
  • Crushed peanuts
  • Extra lime wedges


Whisk together the marinade ingredients and pour into a Ziploc gallon sized bag.  Place the chicken in the bag and turn to coat.  Place in the refrigerator for one hour or up to overnight.

Meanwhile, make the dressing by whisking all of the dressing ingredients in a medium bowl.  Set aside.

Lightly oil a grill pan and heat to medium-high.  Grill the chicken breast or thigh for 6-8 minutes per side or until the internal temp reaches 165 degrees (F).  Let rest for 10 minutes and thin slice into thin strips.

Bring a pot of water to a boil.  Turn off heat.  Add the dried vermicelli noodles and let sit for 10 minutes.  Drain and rinse and set aside.

Assemble the noodle bowls:  Divide the noodles evenly among the bowls.  Top with veggies and herbs and sliced chicken.  Drizzle dressing on top.  Garnish with more herbs, crushed peanuts and  lime wedges.

Bibimbop Bowl


Gochujang Sauce:

  • 3 cloves garlic
  • 3 tablespoons minced fresh ginger
  • 3 tablespoons. soy sauce
  • 3 tablespoons gojujang (Korean chile paste)
  • 1 1?2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey

Asian Slaw:

  • ½ small head purple cabbage
  • 2 green onions (scallions), white and green parts, finely chopped
  • 4 Tablespoons shredded carrots
  • 2 garlic cloves, minced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon seasoned rice vinegar
  • 2 teaspoons dark sesame oil
  • 1 Tablespoon sugar
  • 2 teaspoons toasted sesame seeds
  • Salt and freshly ground black pepper to taste


  • 4 teaspoons oil, divided
  • 4 teaspoons minced garlic, divided
  • 4 cups fresh baby spinach
  • 1 cup bean sprouts
  • 1/2 cup sliced mushrooms
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 4  eggs
  • 2 cups cooked brown or white rice or quinoa
  • 2 tablespoons toasted sesame seeds
  • Finely chopped green onions for garnish

Make the Gochujang sauce:  Whisk all of the ingredeints togeter in a blow.  Set aside.

Make the slaw:  Toss of all the slaw ingredients in a medium bowl until combined.  Set aside.

Heat 2 teaspoons of the oil over medium-high heat in a large non-stick skillet. Add 2 teaspoons minced garlic and the spinach and saute until wilted.  Remove and set aside.

Add the remaining 2 teaspoons of oil to the pan.  Add the remaining 2 teaspoon of minced garlic and saute until fragrant, about 30 seconds.   Add the mushrooms and beansprouts and saute for about 4 minutes or until mushrooms are tender.  Transfer to a bowl and toss with 1 1/2 teaspoons soy sauce and 1 teaspoon sesame oil.

Just before serving, heat a lightly oiled skillet over medium heat. Cook the eggs sunny side up and runny (or to desired doneness).

Divide the cooked quinoa among 4 bowls.  Top with small mounds of the spinach, mushrooms and bean sprouts.   Top with toasted sesame seeds, a fried egg, slaw and the green onions.   Drizzle with gochujang sauce before serving.