Peanut Chicken Spring Roll Bowls

Craving a fresh and flavorful meal? These peanut chicken noodle bowls are loaded with tender chicken, crisp romaine, vibrant veggies, and a rich, creamy peanut sauce for the perfect balance of texture and taste!

Peanut Chicken Spring Roll Bowls

Course

Main
Prep time

10
cook time

7
servings

2
Author

@anettvelsberg

Ingredients

2 cakes Lotus Foods Organic Wide White Rice Ramen
1-2 chicken breasts
1 tbsp olive oil
sea salt, to taste
black pepper, to taste
1 head romaine lettuce, chopped
1 cup red cabbage, thinly sliced
1 cup cucumber, julienned
½ red bell pepper, thinly sliced
1 carrot, thinly sliced
½ avocado, thinly sliced
½ cup loosely packed cilantro or Thai basil, chopped (optional)

For the sauce:

½ cup smooth peanut butter
3 tbsp fresh lime juice
2 tbsp soy sauce or tamari
1 tbsp sriracha
1 tsp finely grated garlic and/or ginger (optional)
3-4 tbsp water, to desired thickness

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Cook noodles according to directions on package, set aside.
2

Season chicken with salt and pepper to taste. Heat oil in a pan over medium heat and cook chicken until golden brown and fully cooked. Remove from heat and chop into pieces.
3

Meanwhile, prepare the sauce by whisking together peanut butter, lime juice, soy sauce, sriracha, and optional garlic and/or ginger. Gradually add water while stirring until you reach the desired consistency.
4

Assemble bowls by layering noodles, chopped romaine, fresh vegetables, cilantro or Thai basil, and sliced chicken.
5

Drizzle peanut sauce over everything and lightly toss.