Rice Noodle Salad with Chicken

Prepare the rice noodles according to the package instructions.

• 2.5 oz Rice noodles

Cut the carrot, cucumber, and lettuce into thin strips and put everything into a bowl.

• 1 Carrot (~ 3.4 oz)
• ¼ Cucumber (~ 3.9 oz)
• ½ Romaine lettuce (~ 2.1 oz)

Mix the honey, water, fish sauce, and lime juice.

• 1 ⁠½ tsp Honey
• 1 ⁠½ Tbsp Water
• 2 Tbsp Fish sauce
• ½ Lime, organic (~ 0.7 oz)

Finely chop the garlic and chili and add to the sauce.

• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)

Cut the meat into thin strips. Heat the canola oil in a non-stick frying pan over high heat and fry the meat strips until browned from all sides. Remove from the pan and set aside.

• 1 tsp Canola oil
• 5.3 oz Chicken breast
• Salt
• Black pepper

Serve the rice noodles in a bowl, top with the cucumbers, carrots, salad and chicken and top with the sauce.

Coarsely chop the cilantro and peanuts and top rice noodle bowl with both.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 1 Tbsp Peanuts, roasted

Enjoy your meal!