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    Tahini chicken noodle bowls

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    Tahini chicken noodle bowls

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    100g dried vermicelli rice noodles
    200g cooked chicken, shredded
    ¼ x small red cabbage, finely shredded
    160g pack baby sugar snap peas, sliced lengthways
    ¼ x 25g pack Thai basil leaves, shredded
    2 salad onions, finely sliced
    ¼ tsp black sesame seeds

    For the tahini dressing
     2 tbsp Cooks’ Ingredients Tahini
    1 lime, finely grated zest and juice
    2 tsp fish sauce
    1 tsp maple syrup

    Method

    1. Place the noodles in a large bowl and cover with just-boiled water from the kettle. Set aside to soak for 8 minutes, then rinse under the cold tap, drain thoroughly and divide between 2 plates or bowls.

    2. Meanwhile, make the dressing by stirring together all the ingredients with 2 tbsp water to make a smooth, creamy sauce, about the consistency of double cream (add more water if needed).

    3. Arrange the shredded chicken, red cabbage, sugar snap peas, Thai basil leaves and salad onions over the noodles. Spoon over the dressing and scatter with the black sesame seeds to serve.

    Your recipe note

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    Cook’s tip This is a fabulously fresh and vibrant dish that works well with any crunchy vegetables. Try swapping the sugar snaps for sliced cucumber or radish, and the cabbage for shredded carrots. 

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