Categories: Asian

Ingredients

• 5 oz. glass noodles or brown rice vermicelli
• 2 chicken breasts
• 3/4 tsp sea salt
• 1/2 tsp paprika
• Black pepper, to taste
• 4 cucumbers, julienned
• 1-2 large avocados, peeled, pitted and thinly sliced
• 2 cups shredded red cabbage
• 2 cups grated or shredded carrots
• 1/2 cup fresh cilantro leaves
• Raspberry Ginger Sauce:
• 2 cups raspberries
• 1/2 cup rice vinegar
• 1/4 cup white miso
• 1/4 cup olive oil
• 1 tbsp. raw honey
• 2 tsp peeled and finely grated ginger
• 1-2 tsp Sriracha

Directions

1. Cook noodles as directed; drain.

2. Heat a grill to medium-high. Season chicken with salt, paprika, and pepper. Grill chicken until cooked through, 4-6 minutes per side. Set aside until cool enough to handle, then cut into 1-inch slices.

3. Meanwhile, prepare Raspberry Ginger Sauce: In a blender, puree all ingredients plus 1 tbsp. water to desired consistency.

4. Divide noodles, chicken, cucumbers, avocado, cabbage, carrots and cilantro among bowls. Drizzle with sauce.

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