Marinated Chicken & Noodle Salad Bowl

The aromas and visuals of this dish make it even more delicious.

TIP: We’ve used sweet potato noodles for this dish but you could use traditional vermicelli or some of the many other noodles on the market today.

Cook time: 20 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Lunch & Dinner

Nut Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

50 grams of vermicelli or other noodles

1 small cucumber, peeled into ribbons

1 small carrott, julienne

1 long green shallot/scallion, finely sliced into strips

A few mint leaves

A few sprigs of coriander

1 long red chilli, finely sliced (optional)

Marinade

1 teaspoon of wheat-free tamari

1/4 teaspoon of coconut sugar (honey or maple syrup)

1 small clove of garlic, grated or minced

1/2 teaspoon of pure sesame oil

1/4 teaspoon of fish sauce

Dressing

2 teaspoons of fresh lime juice

1 teaspoon of wheat-free tamari

1/4 teaspoon of coconut sugar (honey or maple syrup)

1/2 teaspoon of fish sauce

Method

Cook the noodles as per the instructions as most are different. These ones were covered in boiling water for around 6 or 7 minutes & drained well before serving.

Mix all marinade ingredients together. Add the chicken & marinate while preparing the salad.

Prepare all salad ingredients & arrange to one side of your serving bowl.

Mix all the dressing ingredients together in a small bowl.

Heat a small pan to med heat, once heated add the chicken pieces Cook for a few minutes on both sides until the chicken is cooked through.

Add the well drained noodles to the other side of your bowl, top with chicken, spoon the dressing over the entire dish & top with coriander, mint & chilli.

Note: Cucumber ribbons are easily created by running a vegetable peeler down the sides of the cucumber. Your choice if you include the seeds. We also julienne our carrot with a Zyliss julienne peeler or shark peeler. Way better than grated!!

Calories: 378
Protein: 25.9
Carbs: 53.2
Fibre: 7.7
Fat: 4.2

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