Rice Noodle Bowls
Ingredients
Base
500g Chicken Tenderloins or 375g Tofu
1 pack Rice Noodles
2 Carrots
1 Cucumber (sliced or julienned)
½ Purple Cabbage (shredded or grated)
3 Spring Onions (sliced)
1 Chilli (sliced)
Bunch of Coriander
Corn or GF flour if using Tofu
Sauce
3 tbsp Peanut Butter
3 tbsp Soy/Tamari
3 tbsp Sweet Chilli
Juice of 1x Lime
Method
Chop the carrot and cabbage into thin strips or grate them.
Slice the cucumber, spring onion, and chilli, then set aside.
Slice the tofu or chicken into bite-sized pieces.
If using tofu, coat it with cornflour or gluten-free flour for crispiness.
Cook the chicken/tofu in a pan with a small amount of olive oil until golden.
In a separate bowl, mix the sauce ingredients and set aside.
Cook the rice noodles according to the packet instructions.
Place the cooked noodles in a bowl, then add the chicken/tofu, carrot, cabbage, cucumber, spring onion, and chilli.
Drizzle the sauce over the top.
Garnish with coriander and serve.
Keep in touch on socials
