Do you absolutely love rice paper rolls but don’t have the time or energy to make them for dinner during the week? Then this is the dish for you. By all means, add the ingredients in to the rice paper and roll them up properly, but for a speedy and fuss free meal that tastes so fresh – simply throw everything in to a bowl and you’re set.
This is a really healthy dish and Cork Daddy and I eat it a lot in our house. The noodles cook so quickly, much easier than steaming rice and there is so much flavour in the chicken and sauce that it makes it a really more-ish meal. As common in most of my recipes there is a list of variations provided so that the dish can be altered to suit you. Use whatever veggies you have in the fridge.
Think Lebanese cucumbers, bean sprouts, shallots, thinly sliced snowpeas, iceberg lettuce, shredded purple or white cabbage. Any veggies that you can eat raw work here. You can also throw in some tinned corn kernels if you like. You can substitute the chicken for firm tofu, salmon, frozen green prawns or firm white fish fillets. Don’t be scared to play around with the ingredients.
It’s so quick to make, made even more so by using garlic, ginger and chilli from a jar. By all means, fresh is always best but if you want something so speedy and tasty when you walk in the door after a long day, then it’s ok to cheat a little.
Give it a go. I’d love to hear if you like it as much as we do.
cheat’s chicken rice paper roll bowls (makes 2 adult servings)
1 x large chicken breast, cut up in to small pieces
100 grams of Vermicelli noodles
1/2 a teaspoon of minced garlic, from a jar
1/2 a teaspoon of crushed ginger, from a jar
1/2 a teaspoon of chilli, from a jar
1 x teaspoon of honey
3 tablespoons of soy sauce
1 x small carrot, cut in to fine strips
1/2 a red capsicum, cut in to fine strips
A handful of finely shredded iceberg lettuce
A splash of vegetable oil, for frying the chicken pieces
Fresh coriander leaves
2 shallots, finely sliced
Salt and freshly cracked pepper
Sweet chilli sauce or chilli sauce, for serving (optional)
Packet of rice paper (if you are planning on rolling the ingredients up to make rice paper rolls)
- Place the vermicelli noodles in a large bowl and cover in boiling water. Pop a dinner plate over the top and let the noodles steam for approximately 5 minutes or until cooked.
- Meanwhile, in a large frying pan heat a splash of vegetable oil over a high heat and add the chicken pieces.
- Season with salt and pepper and stir them around until cooked through. (If you have made a double mixture – don’t overcrowd the pan, cook the chicken in batches). If you put too much chicken breast in the pan at once it won’t fry and become nicely golden on the outside, it will start to steam in it’s own juices instead.
- Once the chicken is nearly cooked through, add the chilli, garlic, ginger, honey and soy sauce and stir till combined and until it starts to bubble. Take off the heat.
- By this stage your noodles will be cooked. Strain them well and divide them between two large bowls. Arrange the prepared vegetables in the dish, add some chicken and spoon the sauce over the top.
- Sprinkle the coriander and shallots over the chicken and serve with some extra chilli sauce or soy sauce, to taste.
- Some fried shallots sprinkled over the top works wonders, providing the crunchy texture.
- Of course if you want to make these in to rice paper rolls, submerge the rice paper sheets one at a time in to a large shallow bowl of hot water (not boiling) until the paper has become translucent and pliable. On a clean surface, place the rice paper down and layer the coriander leaves, noodles, vegetables and chicken (spooning some of the sauce over the top) and roll tightly in to a cigar shape. Serve with chilli sauce, sweet chilli sauce or soy sauce.
If you make these rice paper roll bowls, please leave your comments below, or post your pic on Insta and tag #los_kitchen. xx