Coconut Lime Chicken Noodle Bowl Recipe

A light and bright noodle bowl with coconut-lime chicken, this Asian-inspired salad makes a great weeknight meal.

The ingredient of Coconut Lime Chicken Noodle Bowl Recipe

• 2 tbsp rice wine vinegar
• 1 tbsp fish sauce
• 2 carrots peeled cut into thin strips
• 200g dried rice vermicelli noodles
• 60ml 1 4 cup fresh lime juice
• 60ml 1 4 cup coconut cream
• 2 tsp brown sugar
• 1 tsp finely grated lime rind
• 1 tbsp olive oil
• 2 about 500g chicken breast fillets halved horizontally
• 2 lebanese cucumbers halved lengthways deseeded thinly sliced
• 65g 1 cup bean sprouts trimmed
• 1 long fresh red chilli thinly sliced
• 1 2 cup fresh mint leaves
• 1 2 cup fresh coriander leaves
• lime wedges to serve

The Instruction of coconut lime chicken noodle bowl recipe

• combine the vinegar and half the fish sauce in a medium bowl season with a large pinch of salt add the carrot and toss to combine set aside to pickle
• place the noodles in a large heatproof bowl pour over enough boiling water to cover set aside for 5 minutes or until tender drain and refresh under cold running water drain well
• meanwhile stir the lime juice coconut cream sugar lime rind and remaining fish sauce in a small bowl until combined
• heat the oil in a medium frying pan over high heat cook chicken pieces for 3 minutes each side or until cooked through transfer to a board and thickly slice
• drain the carrot pickle divide the noodles among serving bowls arrange the chicken carrot pickle cucumber bean sprouts and chilli on top of the noodles drizzle over the dressing and scatter with mint and coriander serve with lime wedges

Nutritions of Coconut Lime Chicken Noodle Bowl Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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