Asian Salad Bowls

By Hester

Ingredients

• 340 g chicken breast, thinly sliced
• 3 cups cooked rice noodles
• 2 cups carrots, grated or julienned
• 2 cups cucumber, julienned or sliced
• 2 cups yellow or red pepper, thinly sliced
• 1/2 cup green onion, diced
• 1/2 cup peanuts, crushed
• VINAIGRETTE
• 1 Tbsp peanut butter
• 1/2 cup rice wine vinegar
• 2 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 2 tsp sugar
• 2 tsp ginger root, grated or minced
• Hot chili peppers (opt)

Preparation

Step 1

Stir fry chicken.

Cook the rice noodles and set aside.

Stir together vinaigrette ingredients

Toss rice noodles with a small amount of vinaigrette and place in four bowls. Top each bowl with chicken, veggies and peanuts and drizzle a bit more vinaigrette.