Spring Roll Bowls Quick Assembly (Printable Version)
Crisp lettuce, noodles, chicken, and fresh herbs combine in these layered spring roll bowls with peanut sauce.
# Ingredients:
→ Protein
01 -
3 boneless skinless chicken breasts
→ Noodles
02 -
12 ounces rice stick noodles
→ Vegetables
03 -
12 leaves Boston lettuce
04 -
2 carrots, peeled and grated
05 -
1 bunch scallions, sliced
06 -
1 avocado, sliced
→ Herbs and Toppings
07 -
1/4 cup mint leaves
08 -
1/2 cup cashews
09 -
12 sesame crackers
→ Sauce
10 -
1 cup store-bought peanut sauce
→ Pantry items
11 -
Kosher salt
12 -
Freshly ground black pepper
13 -
1 tablespoon sesame oil
# Steps:
01 -
Season chicken breasts with salt and pepper. Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, turning once, until both sides are golden and cooked through, 8 to 10 minutes. Allow to cool slightly, then slice thinly.
02 -
Place rice stick noodles in a large heat-safe bowl. Bring a medium pot of salted water to a boil. Pour boiling water over noodles and let stand until tender, 5 to 7 minutes. Drain well.
03 -
Divide noodles evenly between four serving bowls. Arrange three Boston lettuce leaves, 1/4 cup grated carrot, 1 tablespoon sliced scallions, 3 to 4 avocado slices, and 6 to 7 chicken slices in each bowl.
04 -
Top each bowl with 1 tablespoon mint leaves, 2 tablespoons cashews, and 3 sesame crackers. Add 1/4 cup peanut sauce to each bowl and serve immediately.
# Notes:
01 -
Let the cooked chicken rest for several minutes before slicing to ensure moist texture.