Vermicelli Noodle Salad
Don’t get discouraged by the time it can take to eat healthy, it doesn’t have to be pretty (behind the scenes aren’t like these pictures…)
The most important thing is, healthy meals can be quick! (this salad took 20 mins TOPS)
Our bodies want to be nourished. They crave good good for strength so they can accomplish the millions of things we have to get done in a day. So let’s show them a little love!
2 cups chopped lettuce
1/2 cup cooked vermicelli noodles
4 oz of shredded chicken breast
130 g of cucumber
100 g carrots
2 tbsp fish sauce
2 tbsp rice wine vinegar
1/2 tbsp of garlic chilli paste (if you don’t like it too spicy add less)
*OR if you don’t have the paste, you can use
1/4 tsp of red pepper chilli flakes
1 clove garlic, minced
1 stalk green onions
2 large leaves fresh basil (if you don’t have fresh you could also use dried)
10 g crushed peanuts
2 lime wedges
sriracha (if you want it extra spicy!)
*if you are on an elimination diet, omit the peanuts.
Mix your sauce in a bowl.
I had roasted a bunch of chicken breasts at the beginning of the week for easy meal prep during the week and shredded it. If you don’t have cooked chicken on hand you can cut it up into pieces and cook it up quickly in a frying pan.
Follow the instructions on the package for vermicelli noodles ( I took a picture of a kind that I like, the don’t stick together as much as some others.)
Chop up all of your veggies.
Toss everything together, pour on your sauce & garnish with desired toppings!