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e.r.walters
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Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved. Add in the remaining sauce ingredients and whisk until combined. Set aside.
In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
Then serve warm, drizzled with however much of the sauce you prefer.