Grilled Chicken & Egg Roll Noodle Bowl

Ingredients:

Ingredients (continued):

For the Grilled Chicken:

Marinate the chicken breasts with:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Freshly ground black pepper, to taste
Let the chicken marinate for at least 30 minutes, or ideally, overnight in the refrigerator.
Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes per side, or until cooked through and grill marks appear. Remove from heat and let rest for a few minutes before slicing thinly.

For the Egg Rolls:

You can either make your own crispy egg rolls or use store-bought ones. If making your own, prepare them according to your favorite recipe or package instructions.

Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prepare individual serving bowls. Place a handful of shredded lettuce or mixed greens in each bowl.
Arrange the cooked rice noodles on top of the greens.
Add slices of grilled chicken and crispy egg rolls to each bowl.
Top with cucumber slices, julienned carrots, fresh mint leaves, cilantro leaves, chopped roasted peanuts, spring onions, and fresh basil (if using).
Serve with your favorite dressing or dipping sauce on the side. A traditional Vietnamese dipping sauce or a simple mixture of lime juice, fish sauce, sugar, garlic, and chili works well.
Toss everything together before eating to combine all the flavors and textures.