Rice Noodle Bowls
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)
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