If you’re running out of dinner inspiration, Safeway has you covered. The Safeway Cooking Club is a free, weekly live class where a professional chef cooks with you and gives you tips and tricks along the way. “I just think it’s so cool that Safeway is putting out a cooking club to teach us not only how to cook better but use ingredients better and shop more efficiently,” said Safeway’s chef ambassador Joel Gamoran. The hosts and chefs focus on simple and savory dishes that can help make cooking fun and easy. “We just want to make the kitchen that much more approachable,” Gamoran said. One of those simple dishes is a lemongrass vermicelli chicken bowl. You start by marinating chicken breast in a mix of lemongrass paste, soy sauce, lime juice, brown sugar and fresh garlic and ginger. “Sometimes when you can’t chop ginger or garlic that fine, it’s really nice to use a grater like this, like cheese,” Gamoran said. After marinating the chicken for a couple of hours, you add it to a preheated skillet with oil. Once done, you’ll add it to cooked vermicelli with veggies and a homemade dressing. You can repurpose some of the ingredients for the chicken marinade for the dressing to make it simpler and more cost effective. “If something’s in your salad, like if you have bleu cheese for the salad, it’s kind of cool to have that on the steak,” Gamoran said. “They kind of talk to each other in that way.” You can make the recipe your own by swapping out rice for the vermicelli or using tofu, mushrooms or fish in place of the chicken. “It’s lunch,” Gamoran said. “It’s dinner. It’s everything.” Join the cooking club now for more recipes like this. For personalized deals and savings, download the Safeway for U app. Lemongrass Chicken Vermicelli Noodle Bowls Servings: 4 Prep Time: 20 minutes, plus marinating time Cook Time: 20 minutes Ingredients: For the Lemongrass Chicken: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced 2 tbsp lemongrass paste 2 tbsp soy sauce 1 tbsp fish sauce 1 tbsp lime juice 1 tbsp brown sugar 2 cloves garlic, minced 1 tsp grated ginger 1 tbsp vegetable oil For the Vermicelli Noodle Bowl: 8 oz rice vermicelli noodles 1 tablespoon sesame oil 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cucumber, thinly sliced 1/2 cup fresh herbs (mint, cilantro, and basil) 1/4 cup crushed peanuts or cashews Lime wedges for serving Nuoc Cham Sauce (Dipping Sauce): 1/4 cup fish sauce 1/4 cup lime juice 2 tbsp sugar 1 clove garlic, minced 1 small Bird’s Eye (Thai) chili, thinly sliced (optional) 2 tbsp water Instructions: 1. Marinate the Chicken: In a bowl, combine lemongrass paste, soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger. Add the sliced chicken and marinate for at least 20 minutes (or up to 1 hour for deeper flavor). 2. Cook the Vermicelli: Prepare the rice vermicelli noodles according to package instructions. Drain and toss with sesame oil if desired to prevent sticking. Set aside. 3. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until browned and cooked through. Remove from heat. 4. Make the Dressing: In a small bowl, mix fish sauce, lime juice, sugar, garlic, chili, and water. Stir until the sugar dissolves. 5. Assemble the Bowls: Divide the vermicelli noodles among four bowls. Top each with lettuce, carrots, cucumber, and the cooked lemongrass chicken. Sprinkle fresh herbs and crushed peanuts over the top. Drizzle the dressing over each bowl and serve with lime wedges. Sponsored by Safeway Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.