Spring Roll Noodle Bowl
Delightfully fresh and vibrant, the Spring Roll Noodle Bowl offers a burst of flavors and textures reminiscent of your favorite Vietnamese spring rolls, all in a comforting bowl format.
Ingredients
- 2 carrots
- 1 cucumber
- 2 scallions chopped
- 1 mango diced
- 1/2 head green cabbage shredded
- 1/4 cup peanuts chopped
- 1 fresno chili thinly sliced
- 8 oz package of rice noodles
For the Sauce
- 1/2 cup crunchy peanut butter
- 1/4 cup rice vinegar
- 1/4 cup sriracha
- 1/4 cup soy sauce
- 2 tbsp honey
- 1/2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/4 cup warm water
- Salt and pepper to taste
For the Chicken
- 4 chicken breasts boneless, skinless
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp vegetable oil
Instructions
- In a bowl, whisk together the 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, and 1 tsp fresh ginger until the sugar has partially dissolved.1/4 cup rice vinegar, 1/2 tbsp sesame oil, 2 cloves garlic, 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tsp fresh ginger
- Place the 4 chicken breasts in a large resealable bag and pour in the marinade. Seal the bag and shake it to coat the chicken evenly. Refrigerate for at least 2 hours.4 chicken breasts
- In a small mixing bowl, whisk together the 1/2 cup crunchy peanut butter, 1/4 cup sriracha, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tbsp honey, 1/2 tbsp sesame oil, 2 cloves garlic, and 1 tsp fresh ginger until smooth.1/2 cup crunchy peanut butter, 1/4 cup sriracha, 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, 1 tsp fresh ginger, 2 tbsp honey
- Gradually add 1/4 cup warm water to the mixture, whisking constantly, until the dressing is the desired consistency. Set the dressing aside.1/4 cup warm water
- Once the chicken has marinaded, heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until it is golden brown and cooked through. Remove the chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes before slicing it into thin strips.2 tbsp vegetable oil
- Bring a large pot of water to a boil and generously salt. Add the 8 oz package of rice noodles to the boiling water and use tongs or a fork to separate the noodles. Cook the noodles for 2-4 minutes, stirring occasionally, or until they are tender but still slightly firm. Be careful not to overcook the noodles, as they can become mushy.8 oz package of rice noodles
- Once the noodles are cooked, remove the pot from the heat. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and remove excess starch. Toss them with a little oil to prevent them from sticking together and set aside.
- Cut off the ends of the 1 cucumber and 2 carrots and peel the outer skin off. Use a veggie peeler to peel each veggie lengthwise, creating long, thin ribbons. Rotate and peel from all sides until you reach the seeds in the center of the cucumber or the core of the carrot. Discard the seeds and cores.2 carrots, 1 cucumber
- Place the cucumber and carrot ribbons in a bowl of ice water for a few minutes to help them curl and become crisp. Drain the ribbons in a colander and pat them dry with a paper towel.
- Assemble the bowls starting with the rice noodles, top with the carrots, cucumbers, shredded 1/2 head green cabbage, and diced 1 mango . Add a piece of sliced chicken breast. Top with sliced 1 fresno chili, sliced 2 scallions, 1/4 cup peanuts, and a generous drizzle of the peanut dressing.2 scallions, 1 mango , 1/2 head green cabbage, 1/4 cup peanuts, 1 fresno chili