Prep time 15 minutes Cook time 8 minutes Ready in 23 minutes Makes 4 servings
Ingredients
1 (8 oz) pkg thin rice noodles
1 head Boston lettuce
1 cup shredded carrots
1 cucumber
1 avocado
2 cups shredded rotisserie chicken
1/2 bunch green onions
1/4 cup fresh mint
1/4 cup fresh cilantro
Directions
1. Prepare noodles according to package directions. Drain and rinse with cold water. Set aside.
2. While noodles cook, roughly chop the lettuce and divide among 4 bowls. Set the noodles on top. Place 1/3 cup carrots in each bowl. Peel and cut the cucumber into 2-inch spears. Divide among the 4 bowls. Dice the avocado and divide among the bowls.
3. Layer chicken over the noodles in each bowl. Chop the green onions, mint, and cilantro and sprinkle over each bowl.
Nutrition
Per serving: 277 calories, 13g fat, 3g saturated fat, 40mg cholesterol, 95mg sodium, 26g carbohydrate, 6g fiber, 5g sugar, 16g protein
Perfect Dipping Sauce
In a jar, combine ¼ cup vinegar, 1/3 cup soy sauce, 1 tsp sesame oil, 3tbsp honey, 1 tsp minced ginger, 2 tsp minced garlic, and ¼ tsp crushed red pepper. Shake to combine.
Quick peanut sauce
In a small bowl, whisk together ¾ cup chunky peanut butter, ¼ cup rice vinegar, 1/3 cup soy sauce, 3 tbsp honey, 1 tsp grated ginger, and 2 tsp minced garlic. If too thick, whisk in a little hot water.
Source: http://www.fromthepod.com/recipes/406-spring-roll-noodle-bowl
