Adventures of the Heart
Mary Zalmanek
Entrees: Thai Noodle Bowl with Chicken

For years, my dear friend Judy White didn't like to cook.  In spite of that, she always made delicious meals that were easy and nutritious. These days, she admits to enjoying her time in the kitchen. During a recent visit, I asked her to make her famous Thai noodle bowls so that I could share the recipe with you.

This is a great use for rotisserie chicken from the grocery store.  If you want to cook the chicken yourself, use two chicken breasts.  Brush them with  soy sauce and olive oil and sprinkle with garlic powder. Bake in the oven at 350 degrees or grill over high heat until juices run clear. 

Serves 2

1 cup green leaf lettuce, sliced or torn into small pieces

1 cup cabbage, very thinly sliced

1/2 cup carrots, shredded

1/3 cup fresh cilantro, coarsely chopped (or more according to taste)

1/4 cup fresh mint, sliced

1/4 cup green onion, sliced

1/4 cup dry roasted peanuts, coarsely chopped

1 cup cooked chicken (rotisserie, baked or grilled), cut to bite-sized pieces

1/3 cup bottled Thai peanut sauce 

2 tbsp seasoned rice vinegar 

1/2 tsp ginger spice blend paste (available in the produce aisle)

1 clove garlic, minced

1 package rice noodles

Prepare rice noodles according to package. 

In large bowl, combine lettuce, cabbage, carrots and cilantro.  Toss to combine. 

Place mint, green onion and roasted peanuts in three separate condiment bowls. 

In small bowl, whisk together peanut sauce, rice vinegar, ginger paste and garlic. 

To prepare individual servings, put rice noodles in each bowl. Add one layer each of chicken and lettuce mixture.  Top with mint, green onions and peanuts as desired.  Pour peanut dressing over noodle bowl.