Directions
- 1Mix together the peanut butter, lime juice, maple syrup, white vinegar, soy sauce, sriracha (optional), and water for the dressing.
- 2Boil vermicelli noodles according to package directions, rinse in cool water, and toss with olive oil.
- 3Add romaine, red bell pepper, cabbage, carrot, and cucumber to the noodles.
- 4Pound chicken breast to 1/2” thickness, season with salt and pepper, and pan-sear in olive oil over medium heat for 5-6 minutes per side until internal temp reaches 165F.
- 5Let the chicken rest for 5 minutes and slice into bite-sized pieces.
- 6Serve the chicken on top of the spring roll bowls and top with the peanut dressing, peanuts, and basil.
Ingredients
- 0.25 cup Creamy Natural Peanut Butter
- 1 Lime Juice
- 2 tsp Maple Syrup
- 1 tbsp White Vinegar
- 1 tbsp Soy Sauce
- 1 tsp Sriracha or Chili Sauce
- 3 tbsp Water
- 4 oz Dried Vermicelli Noodles
- 1 tsp Olive Oil
- 4 cups Romaine
- 0.5 Red Bell Pepper
- 0.5 cup Red Cabbage
- 0.5 Carrot
- 0.5 cup Cucumber
- 2 tbsp Fresh Basil Leaves
- 2 tbsp Peanuts
- 1 Chicken Breast
- 2 tsp Olive Oil
- 0 Kosher Salt & Pepper
Equipment
potsieveknifecutting boardbowlfrying pantongs
Related recipes
Pork Blanket Dumplings
Chinese · Appetizer
Mushroom and cream Cheese Dim sum
Chinese · Appetizer
Ginger Sesame Pork Meat Balls
Chinese · Appetizer
Easy Sweet & Sour Sauce
Chinese · Appetizer
Crispy Rice Paper Dumplings
Chinese · Appetizer
Blanket Dumplings
Chinese · Appetizer25m
Chicken and Dumplings
Chinese · Appetizer35m
Crispy Pan-Fried Pork & Shrimp Dumplings
Chinese · Appetizer
One Pan Dumpling Curry Bake
Chinese · Appetizer30m
Dimsum Daging Sapi
Chinese · Appetizer
Crispy Spring Rolls
Chinese · Appetizer
Pork Dumplings
Chinese · Appetizer