Rainbow Sticky Chicken & Vermicelli Bowls
Rainbow Sticky Chicken & Vermicelli Bowls
Share Recipe Favourite Download PDFIngredients
- 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
- 0.5 cup edamame beans thawed
- 1 carrot large, grated
- 3-4 spring onions finely sliced
- 0.5 cup mint leaves and/or coriander leaves, roughly chopped
- fried shallots or roasted peanuts chopped, to serve
Dressing
- 0.25 cup rice wine vinegar
- 1 lime juice squeezed
- 1 tbsp brown sugar or caster or palm sugar
- 1 red chilli large, finely sliced or chopped
Instructions
- Marinate the chicken thighs in the 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 the vermicelli noodles as per package instructions, then drain and set aside.
- Combine the shredded cabbage, edamame, carrot, spring onions, mint and/or coriander in a bowl.
- Whisk the dressing ingredients together.
- Divide the noodles into bowls, top with the veggies and sliced chicken, drizzle with the dressing and garnish with fried shallots or peanuts.
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