Categories: Asian
Ingredients
- 5 oz. glass noodles or brown rice vermicelli
- 2 chicken breasts
- 3/4 tsp sea salt
- 1/2 tsp paprika
- Black pepper, to taste
- 4 cucumbers, julienned
- 1-2 large avocados, peeled, pitted and thinly sliced
- 2 cups shredded red cabbage
- 2 cups grated or shredded carrots
- 1/2 cup fresh cilantro leaves
- Raspberry Ginger Sauce:
- 2 cups raspberries
- 1/2 cup rice vinegar
- 1/4 cup white miso
- 1/4 cup olive oil
- 1 tbsp. raw honey
- 2 tsp peeled and finely grated ginger
- 1-2 tsp Sriracha
Directions
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Cook noodles as directed; drain.
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Heat a grill to medium-high. Season chicken with salt, paprika, and pepper. Grill chicken until cooked through, 4-6 minutes per side. Set aside until cool enough to handle, then cut into 1-inch slices.
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Meanwhile, prepare Raspberry Ginger Sauce: In a blender, puree all ingredients plus 1 tbsp. water to desired consistency.
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Divide noodles, chicken, cucumbers, avocado, cabbage, carrots and cilantro among bowls. Drizzle with sauce.