Chicken Rice Noodle Salad Bowl
Today I'm sharing a fresh summer recipe that's not only packed with colorful ingredients but also tastes absolutely delicious. This recipe has evolved over time. Someone originally tried it for their guest, the guest recreated it at home, and then we had it when we visited them. After that, we put our own spin on it. So basically, person B copied person A, and then we adapted it from person B. Kind of funny how recipes travel! Anyway, it's incredibly easy to make and perfect for meal prep, taking to work, or enjoying cold on a warm summer day. Feel free to swap out any of the ingredients or add your own favorites.
Recipe for 4 servings:
Ingredients
1 lb (500 g) wide rice noodles
1/2 cup (100g) quinoa
9 oz (250 g) chicken breast, sliced into strips
1½ tsp mustard
Salt, pepper, and paprika
2 carrots
1 tsp honey
1 tsp balsamic vinegar
1 tomato
½ cucumber
½ bell pepper
1 avocado
1 fresh mozzarella ball
1 small eggplant
2 tbsp oil
1 bottle sweet and sour sauce
Optional: Soy sauce
Feel free to substitute or add any ingredients you like.
Instructions
Mix the chicken with the mustard, salt, pepper, and paprika. Let it marinate while you prepare the remaining ingredients.
Bring 600 ml (about 2½ cups) of water to a boil in a saucepan. Add the quinoa and cook over low heat until the little white germ separates from the grain, about 10 minutes. Remove the pot from the heat and let the quinoa sit, covered, for another 10 minutes. Set aside.
Cut the carrots into small cubes and sauté them in a little oil for a few minutes. Stir in the honey, then deglaze the pan with the balsamic vinegar. Add 3 tablespoons of water and cook for about 10 minutes, or until the carrots are tender. Set aside.
Dice the eggplant into small cubes. If you prefer, you can peel it first. Toss the cubes with the 2 tablespoons of oil and a little salt. Cook them in a skillet over medium heat until they become soft and tender. Set aside.
Dice the tomato, cucumber, bell pepper, avocado, and mozzarella into small pieces.
Prepare the rice noodles according to the package directions.
Divide the noodles among bowls or plates. Top with the quinoa, carrots, chicken, eggplant, fresh vegetables, and mozzarella. Drizzle generously with sweet and sour sauce. If you'd like, add a splash of soy sauce as well.
Enjoy!
