Lemongrass Chicken Noodle Stir-fry

In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, and rice vinegar. Add chicken pieces and toss to coat. Let marinate for at least 10 minutes while you prepare other ingredients.

Cook vermicelli noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced lemongrass, garlic, and grated ginger. Stir-fry for 1 minute until fragrant.

Add marinated chicken to the skillet, discarding any excess marinade. Stir-fry for 5-7 minutes, or until chicken is cooked through and lightly browned.

Add sliced red bell pepper and julienned carrot to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.

Add the cooked and drained vermicelli noodles to the skillet. Toss everything together gently to combine and heat through, about 1-2 minutes.

Remove from heat. Garnish with fresh cilantro and chopped roasted peanuts before serving.