Spring Roll Bowl

• porcje: 2 servings

Składniki

1/4 cup crunchy peanut butter, slightly heated

1 lime, juiced and zested (lime juice)

1 tablespoon maple syrup

1 tablespoon rice wine vinegar

1 1/2 tablespoons low sodium soy sauce

1 teaspoon sriracha

2 tablespoons cold water

200 grams dried vermicelli noodles (thin rice noodles)

1 1/2 cups shredded red cabbage (purple cabbage)

1 carrot, shredded

1/2 cucumber, sliced

1 cup cup snap peas, sliced

1/2 cup green onions, sliced

1/2 red bell pepper, sliced

2 grilled chicken breasts, seasoned (or use leftovers)

Wskazówki

Bring water to a boil and pour over dried rice vermicelli. Let sit for 5 minutes. Drain off water and run under cold water. Set aside.

In a small bowl, blend together the peanut sauce ingredients.

Build your bowl and drizzle with the dressing. Enjoy!