Spicy Chicken & Veggie Noodle Bowl

• Produce

  • 2 cups Broccoli
  • 2 Carrots
  • 3/4 lb Chicken breast or tempeh, cooked
  • 2 tbsp Cilantro, fresh
  • 2 tsp Garlic

• Condiments

  • 1/4 cup Coconut aminos or gluten free tamari
  • 1 Dressing
  • 2 tbsp Lime juice, fresh
  • 1/4 cup Peanut butter
  • 1 tbsp Sriracha

• Pasta & Grains

  • 8 oz Pad thai rice noodles

• Baking & Spices

  • 1 Red pepper
  • 1 tsp Red pepper flakes
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 3 tbsp Sesame oil

• Other

  • Bowl

Found on wendypolisi.com

Description

Ingredients

• Dressing
• 1/4 cup coconut aminos or gluten free tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1/4 cup peanut butter
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 1-2 tablespoons Sriracha
• Bowl
• 8 oz Pad Thai Rice Noodles
• 1 tablespoon sesame oil
• 2 cups broccoli
• 2 carrots, peeled and shredded
• 1 red pepper, seeded and cut into strips
• 3/4 pound shredded cooked chicken breast or tempeh
• 2 tablespoons fresh cilantro, minced
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon crushed red pepper flakes

Directions

• In a blender combine coconut aminos, lime juice, rice vinegar, peanut butter, sesame oil, garlic and Sriracha. Process until combined.
• Cook rice noodles according to package directions. Drain and place in a large bowl.
• Meanwhile, heat sesame oil in a large skillet over medium heat. Add broccoli and cook for two minutes. Add carrots, red pepper and shredded chicken and cook 2 minutes longer. Remove from heat and add to bowl with noodles. Toss with dressing and garnish with cilantro, sesame seeds and crushed red pepper flakes.

Nutrition