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Chicken Rice Paper Roll Bowl Recipe | Studio Pilates
All the flavours of a rice paper roll, with no wrapping required! This Chicken Rice Paper Roll Bowl from Studio Pilates is fresh, vibrant, and drizzled with the perfect peanut hoisin dressing.
INGREDIENTS – serves 2
300g chicken tenderloin or breast (11 oz)
Extra virgin olive oil
Garlic powder
Paprika
40g dry vermicelli rice noodles (1.5 oz)
Shredded Lettuce
Shredded Carrot
Sliced cucumber
Spring onion
Mint Leaves
Chilli, optional
Peanut Hoisin Dressing:
2 tablespoons smooth peanut butter
1.5 tablespoons hoisin sauce
1 teaspoon sesame oil
Juice of half a lime
2 tablespoons water to thin the dressing
Chilli or sriracha (optional)
METHOD
- Season chicken with extra virgin olive oil, garlic powder, paprika, salt and pepper. Cook in an airfryer on 200C or 395F for 12 minutes or in a frypan until cooked through on both sides. Set aside and slice when it has cooled slightly.
- Prepare vermicelli noodles. Place noodles in a heatproof bowl. Pour over boiling water to cover them well for a few minutes until cooked through.
- Drain noodles well then add back to the bowl with a few drops of sesame oil to prevent them sticking together.
- Prep salad vegetables – shred lettuce and carrot, thinly slice cucumber and spring onion.
- Make dressing by mixing all ingredients in a small bowl until well combined and smooth. You may need to add a little extra water to thin the dressing if needed.
- Assemble bowl. Add salads, cooked noodles, cooked chicken and dressing. Sprinkle with extra spring onion, chilli (optional) and a squeeze of lime juice. Enjoy!
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