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–+ servings

Rainbow Sticky Chicken & Vermicelli Bowls

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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
Protein Chicken
Category Budget-Friendly, Quick Meals, Salad
Member Free