South-east Asian Noodle Bowl
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 large, skinless Chicken breasts
- 2 ½ ozs dried, medium Egg noodle
- 3 ½ ozs dried Rice noodles
- 2 baby Spinach
- 2 carrots (cut into thin strips)
- Cucumber (halved lengthways and sliced)
- 4 scallions (finely sliced)
- 1 red pepper (seeded and finely sliced)
- 1 yellow pepper (seeded and finely sliced)
- 1 Tbsp cilantro (chopped)
- 1 red chili pepper (seeds removed and finely chopped)
- 2 garlic cloves (finely chopped)
- 1 Tbsp fresh ginger (finely chopped)
- 2 Tbsps soy sauce
- Lime juice (from one lime)
- 2 Tbsps olive oil
Preparation steps
1.
Heat the broiler (grill) to high. Put the chicken on the grill pan and broil for 10-12 minutes until cooked through.
2.
Meanwhile, cook the egg and rice noodles according to pack instructions. Drain and run cold water through to stop them sticking together. Put into 4 bowls.
3.
Sprinkle over the carrots, cucumber, scallions, red and yellow peppers.
4.
Thinly slice the chicken and add to the bowl, sprinkled with coriander leaves and chili.
5.
Mix the garlic, ginger, soy sauce, lime juice and olive oil for the dressing ingredients with 2 tablespoons water.
6.
Pour into mini bowls, arrange on top of salad bowls. Pour over the salad and toss well to serve.
