1 package gluten-free Df Rice Noodle (red Label)
1/4 cup Aloha Soy Sauce (m) Low Sodium
1/4 cup Marukan Rice Vinegar (s)(g)
1 cup unsweetened Chaokoh Coconut Milk (l)
1/2 cup almond butter
2 tbsp freshly squeezed lime juice
2 tbsp liquid Stevia
1 pound cooked chicken, shredded
1/2 cup almonds, chopped
2 to 3 green onions, chopped (lite green & white)
1 avocado, sliced
2 cups slaw with purple & green cabbage with carrot
1/4 fresh cilantro, chopped
Step 1: Rehydrate rice noodles according to package directions.
Step 2: In a small bowl, whisk together almond butter with rice wine vinegar, low sodium soy sauce, lime juice, liquid stevia and coconut milk. Mix until smooth. You can also do this in a blender or food processor.
Step 3: Heat a dry small saute pain over medium heat. Add the almonds and toast until just beginning to turn golden brown and fragrant. Remove from heat immediately and set aside.
Step 4: In a large bowl, toss together the rice noodles with the almond butter sauce. Separate the noodles into 4 bowls and top each one with the shredded chicken, toasted almonds, green onions, avocado, cabbage slaw and cilantro.
*Note: Many Asian noodles, like rice noodle, are naturally gluten-free. However, not all companies market products as gluten-free. Always check ingredient list to ensure no wheat has been used. It is best to look for a gluten-free seal.
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