Yield: 4-6 servings

Ingredients:

Bowl Ingredients:

• 1 package thin rice noodles, cooked according to package instructions (make sure to rinse with cold water!)
• 1.5 lbs shredded chicken (roasted chicken recipe below)*
• 2 bell peppers, sliced
• 1 english cucumber, matchsticks
• 1 bunch green onions, sliced
• 1 bag slaw mix (shredded cabbage)
• 2 avocados, sliced
• 1 bunch cilantro, chopped
• Toasted sesame seeds (for topping)

Peanut sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce or tamari
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1-2 tsp chili garlic sauce

Soy ginger dressing:

• 2 tbsp soy sauce or tamari
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp water
• 1 tbsp fresh ginger, grated
• 1 tsp toasted sesame seeds

Method:

Make the peanut sauce by combining all the ingredients into a microwave safe bowl. Whisk to combine. Microwave for 1 minute on high until the sauce starts bubbling. Whisk again until the sauce is smooth. Taste and adjust with more chili garlic sauce for more spice. Set aside to cool.

Make the soy ginger dressing by adding all the ingredients to a jar or storage container. Cover with a lid and shake to emulsify. Set aside.

Assemble bowls with rice noodles first. Toss with a bit of the soy ginger dressing. Then top with the shredded chicken, bell pepper, cucumber, scallions, slaw mix, sliced avocado and cilantro. Drizzle with peanut sauce and sprinkle sesame seeds. Enjoy!

*Roasted chicken recipe: Preheat oven to 400 degrees. Toss the chicken with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp ground ginger, 2 tbsp soy sauce and 2 tbsp sesame oil. Bake for 20-30 minutes or until the internal temperature of the chicken reaches 165 degrees. Allow to cool and shred or chop into small pieces.