Spiced Chicken Noodle Bowl

Time: 15-20 minutes | Serves 4

It's the perfect mid-week meal when you want something fresh, filling and fast!

INGREDIENTS

• 400-500g chicken, sliced (or can sub for 500-600g firm tofu)

• 350-400g slaw mix (or make your own coleslaw)

• 1 tablespoon of Thai, Moroccan or Cajun Spice (we used Masterfoods' Thai spice)

• 200g vermicelli noodles

• Optional fresh coriander to serve

Dressing:

• 1/3 cup sweet chili sauce

• 1 tsp peanut butter

• 1 tsp soy sauce

• 1/2 lime, juiced

• 2 tsp milk (optional)

Or alternatively use plain sweet chilli or your choice of salad dressing

METHOD

1. Slice chicken into strips (or buy diced chicken).

2. Place chicken and spice into a bowl and toss to coat. Set aside

3. Boil the kettle and prepare your vermicelli noodles: place noodles in a large bowl and cover with boiling water. Stand for 10-15 minutes until softened.

4. Heat a large fry pan over medium-high heat and add a drizzle of extra virgin olive oil. Add chicken and cook for approximately 4 minutes, and turn. Cook for another 2 to 4 minutes until cooked through and flesh is white.

5. While chicken is cooking, prepare salad dressing.

6. Place slaw in a large salad bowl and pour half the dressing in. Toss to mix well.

7. When chicken and noodles are ready, it’s time to serve! Place noodles and salad in a bowl and toss through. Add chicken on top with optional fresh coriander and additional sauce if you like.