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Spring Roll Noodle Bowl Recipe

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This recipe for Spring Roll Noodle Bowl, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1 8 oz. package thin rice noodles
1 head Boston lettuce
1 cup shredded carrots
1 cucumber
1 avocado
2 cups shredded rotisserie chicken
1/2 bunch scallions
1/4 cup fresh mint
1/4 cup fresh cilantro

Prepare the noodles according to package directions.
Drain and rinse with cold water and set aside.

While noodles cook, roughly chop the lettuce and divide among 4 bowls.
Set the noodles on top of the lettuce in each bowl.
Place 1/4 cup carrots in each bowl.
Peel and cut the cucumbers into 2 inch spears and divide among the 4 bowls.
Dice the avocado and divide among the bowls.

Layer chicken over the noodles in each bowl.
Chop the scallions, mint and cilantro and sprinkle over each bowl.

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Number Of Servings:




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