Rainbow Sticky Chicken & Vermicelli Bowls
Rainbow Sticky Chicken & Vermicelli Bowls
Ingredients
- 4 chicken thighs
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 270 g vermicelli noodles
- 1 cup wombok or green cabbage, finely shredded
- 1 cup purple cabbage finely shredded
- 1/2 cup edamame beans
- 1 carrot large, grated
- 3-4 spring onion finely sliced
- 1/2 cup mint and/or coriander leaves, roughly chopped
- Fried shallots or roasted peanuts chopped, to serve
Dressing
- 1/4 cup rice wine vinegar
- 1 lime juice squeezed
- 1 tbsp brown sugar or caster or palm
- 1 red chilli large, finely sliced or chopped
Instructions
- Marinate chicken thighs in miso paste, honey, and olive oil for 30 minutes. Pan-fry over medium heat for 6-8 minutes per side until golden and cooked through. Slice and set aside.
- Cook vermicelli noodles as per package instructions, then drain and set aside.
- Combine shredded cabbage, edamame, carrot, spring onions, mint and coriander in a bowl.
- Whisk dressing ingredients together.
- Divide noodles into bowls, top with veggies and sliced chicken, drizzle with dressing, and garnish with fried shallots, or peanuts.
Nutrition
Calories: 621kcalCarbohydrates: 76gProtein: 25gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 111mgSodium: 396mgPotassium: 608mgFiber: 4gSugar: 11gVitamin A: 3463IUVitamin C: 40mgCalcium: 99mgIron: 3mg
Keywords
