Ingredients
Method
- Place dried rice noodles in a heatproof bowl and cover with boiling water; let stand for 8 minutes or until soft, then drain.
- In a small bowl, toss the chicken strips with ground turmeric.
- Heat olive oil in a non-stick pan over medium-high heat.
- Cook the chicken strips for 6-8 minutes, or until cooked through and golden.
- Whisk together the soy sauce and sweet chilli sauce in a small container to create the dressing.
- Divide the drained noodles into four serving bowls.
- Top each bowl with salad greens, shredded carrot, cucumber, and the cooked chicken.
- Add avocado slices and fresh coriander to each bowl.
- Drizzle with the prepared dressing and serve immediately.
Notes
Substitute chicken with firm tofu sliced into cubes for a vegetarian-friendly option. Use coconut aminos instead of soy sauce for a gluten-free variation. You can replace coriander with Thai basil if preferred. Store leftover dressing separately to keep vegetables crisp.
