Go Back
–+ servings

Rainbow Sticky Chicken & Vermicelli Bowls

Rate this Recipe
Join to Save Recipe Print Recipe
Servings 4

Ingredients
  

  • 4 chicken thighs
  • 1 tablespoon white miso paste
  • 1 tablespoon honey
  • 1 tablespoon 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 thawed
  • 1 carrot large, grated
  • 3–4 spring onions finely sliced
  • 1/2 cup mint leaves 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 tablespoon 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.

Keywords

Dinner, Lunch, Salad
Chicken