Rate this recipe!
| Servings |
bowls
|
Ingredients
Chicken or Tofu:
- 3 medium boneless skinless chicken breasts , or 1, 400g block extra firm tofu
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce , or gluten-free tamari if required
- 1 tbsp honey
- 1 tbsp lemongrass paste , optional
- 1 tsp garlic powder
- 1 tsp turmeric
Bowls:
- 8 oz dried vermicelli noodles , cooked according to package directions
- 2 carrots , cut into matchsticks
- 1 English cucumber , thinly sliced into half moons
- 1 cup bean sprouts
- 1 cup green lettuce
- 2 green onions , thinly sliced
- ½ cup mint leaves
- ½ cup cilantro leaves
- ½ cup thai basil , or standard basil if preferred
- ⅓ cup roasted peanuts , roughly chopped
Sauce:
- 1 tbsp rice vinegar
- 1 tsp soy sauce , or gluten-free tamari if required
- 1 tsp fish sauce , optional
- 1 tsp sesame oil
- 1 tsp coconut sugar
Ingredients
Chicken or Tofu:
Bowls:
Sauce:
|
Rate this recipe!
|
Instructions
- Preheat the oven to 400F. Line a baking tray with parchment paper. Set aside.
- Cut the chicken breast or tofu into 1-inch pieces and place in a medium bowl with the sesame oil, rice vinegar, soy sauce honey, lemongrass, garlic, and turmeric. Let sit for 10 minutes.
- Roast for 20-22 minutes until fully cooked and golden.
- While the protein is cooking, assemble the bowls.
- Divide the noodles, carrots, cucumbers, bean sprouts, lettuce, green onion, mint, cilantro, basil, and peanut into bowls. Set aside.
- Top the bowls with the protein once cooked.
- Make the sauce: whisk together the rice vinegar, soy sauce, fish sauce, sesame oil and coconut sugar. Serve with the bowls.