RAINBOW STICKY CHICKEN & VERMICELLI BOWLS

Serves 4

Ingredients

• 4 chicken thighs

• 1 tablespoon white miso paste 

• 1 tablespoon honey 

• 1 tablespoon extra virgin olive oil 
  
  

• 270g vermicelli noodles 

• 1 cup wombok or green cabbage, finely shredded 

• 1 cup purple cabbage, finely shredded 

• 1/2 cup edamame beans 

• 1 large carrot, grated 

• 3-4 spring onion, finely sliced

• Handful mint and/or coriander leaves, roughly chopped 

• To serve: Fried shallots or roasted peanuts, chopped 

Dressing 

• 1/4 cup rice wine vinegar 

• 1 lime, juice squeezed 

• 1 tablespoon brown or caster or palm sugar 

• 1 large red chilli, finely sliced or chopped 

Method

1. 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.

2. Cook vermicelli noodles as per package instructions, then drain and set aside. 

3. Combine shredded cabbage, edamame, carrot, spring onions, mint and coriander in a bowl.

4. Whisk dressing ingredients together. 

5. Divide noodles into bowls, top with veggies and sliced chicken, drizzle with dressing, and garnish with fried shallots, or peanuts.