Forget Ramen--We're Eating Spring Roll Bowls

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 12 Boston lettuce, leaves
  • 2 Carrots
  • 1/4 cup Mint, leaves
  • 1 bunch Scallions

• Condiments

  • 1 cup Peanut sauce, store-bought

• Pasta & Grains

  • 12 oz Rice stick noodles

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Snacks

  • 12 Sesame crackers

Found on purewow.com

Ingredients

• 3 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 tablespoon sesame oil
• 12 ounces rice stick noodles
• 12 leaves Boston lettuce
• 2 carrots, peeled and grated
• 1 bunch scallions, sliced
• 1 avocado, sliced
• ¼ cup mint leaves
• ½ cup cashews
• 12 sesame crackers
• 1 cup store-bought peanut sauce

Directions

• 1. Season the chicken breasts with salt and pepper. Heat the sesame oil in a medium skillet over medium heat. Add the chicken and cook until lightly golden on both sides, 8 to 10 minutes. Cool slightly, then slice the chicken. 2. Place the noodles in a large heat-safe bowl. Bring a medium pot of salted water to a boil over high heat. Pour the boiling water over the noodles and let sit until tender, 5 to 7 minutes. Drain. 3. To build each bowl, place a quarter of the noodles in a bowl and then arrange 3 lettuce leaves, ¼ cup grated carrot, 1 tablespoon scallions, 3 or 4 avocado slices and 6 or 7 chicken slices on top. 4. Garnish each bowl with 1 tablespoon mint, 2 tablespoons cashews and 3 sesame crackers. Dollop ¼ cup peanut sauce into each bowl. Serve immediately.