Rice Noodle Bowls
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Ingredients
Base
- 500g Chicken Tenderloins or Tofu
- 2 tbsp Peanut Butter
- 2 tbsp Soy sauce or Tamari
- 2 tbsp Sweet Chilli
- 1 pack Rice Noodles
- 2 Carrots
- 1 Cucumber
- 1/2 Purple cabbage
- 3x Spring onions
- 1 Chilli
- Bunch of Coriander
- Dried shallots or Peanuts
Sauce
- 3 tbsp Peanut Butter
- 3 tbsp Soy/Tamari
- 3 tbsp Sweet Chilli
- Juice of 1x Lime
Method
- Slice tofu or chicken into small bite sized pieces.
- Mix peanut butter, soy and sweet chilli in a bowl, adding chicken/ tofu.
- In another bowl mix together sauce ingredients and put to the side.
- Chop carrot and cabbage into small strips or grate.
- Cut up cucumber, spring onion, chilli and put to the side.
- Cook chicken/tofu in a pan with a small amount of olive oil.
- Cook rice noodles as per packet instructions.
- Place noodles in a bowl with tofu/chicken, adding carrot, cabbage, cucumber, spring onion and chill.
- Drizzle over sauce.
- Top with coriander (crispy shallots/peanuts optional)
