Vermicelli Bowl

Vietnamese-Style Noodle Bowls with Chicken Recipe
Prep time: 30 minutesCook time: 40 minutesYield: 4 servings
If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.

INGREDIENTS
2 tablespoons granulated sugar, or more to taste
1/2 cup seasoned rice vinegar
1 tablespoons fish sauce
1 piece (1-inch) 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 (about 1 pound or 1/2 kilo)
8 ounces rice vermicelli noodles
2 carrots, grated
2 cups fresh bean sprouts (6 ounces or 170 grams)
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