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Tahini chicken noodle bowls Recipe

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This recipe for Tahini chicken noodle bowls is from Our Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
100g dried vermicelli noodles
200g cooked chicken, shredded
¼ small red cabbage, finely shredded
160g pack baby sugar snap peas, sliced lengthways
small handful Thai basil leaves, shredded
2 spring onions, finely sliced
¼ tsp black sesame seeds

TAHINI DRESSING
2 tbsp Tahini
1 lime, grated zest + juice
2 tsp fish sauce
1 tsp maple syrup
Directions:
Directions:
Place the noodles in a large bowl and cover with boiling water. Set aside to soak for 8 minutes then rinse under cold tap, drain thoroughly and divide between 2 bowls.

Meanwhile, make the dressing by stirring together all the ingredients with 2 tbsp water to make a smooth, creamy sauce, about consistency of double cream (add more water if needed).

Arrange the shredded cabbage, sugar snaps, basil leaves and spring onions over the noodles. Spoon over the dressing and scatter with the black sesame seeds.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
Prep 15 minutes, cook 10 minutes

 

 

 

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