Spring Roll Bowls Quick (Print-Friendly Version)
Layers of noodles, chicken, lettuce, herbs, and peanut sauce for a fresh, quick meal.
# What You'll Need:
→ Protein
01 -
3 boneless, skinless chicken breasts
→ Noodles
02 -
12 ounces rice stick noodles
→ Vegetables
03 -
1 avocado, sliced
04 -
1 bunch scallions, chopped
05 -
2 carrots, peeled and shredded
06 -
12 Boston lettuce leaves
→ Herbs and Toppings
07 -
12 sesame crackers
08 -
1/2 cup raw cashews
09 -
1/4 cup fresh mint leaves
→ Sauce
10 -
1 cup pre-made peanut sauce
→ Pantry Items
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
1 tablespoon sesame oil
# How to Make It:
01 -
Place rice stick noodles in a heatproof bowl. Boil salted water separately and pour over noodles. Let soak 5 to 7 minutes until tender, then drain thoroughly.
02 -
Season chicken breasts with salt and pepper. Heat sesame oil in a medium pan over medium heat. Cook chicken 8 to 10 minutes, flipping once, until golden and cooked through. Rest before slicing thinly.
03 -
Divide noodles evenly into four bowls. Layer with sliced avocado, shredded carrots, chopped scallions, sliced chicken, and three lettuce leaves per bowl.
04 -
Spoon a quarter cup of peanut sauce over each bowl. Sprinkle fresh mint leaves and cashews on top. Tuck sesame crackers into each bowl before serving.
# Additional Tips:
01 -
Allow cooked chicken to rest a few minutes before slicing to retain juiciness.