A delicious recipe by Vicky Foord. 
serves 4 I prep time = 15 minutes I cooking = 15 minutes 


  • 150 – 200g dried rice vermicelli noodles   
  • 2 cups shredded green cabbage  
  • 2 cups shredded purple cabbage  
  • 1 large carrot, julienned  
  • ½ medium yellow capsicum, trimmed, seeded and cut into 2cm pieces 
  • 1 small broccoli head, cut into florets (anti-inflammatory ingredient) 
  • 500g skinless chicken breast (or firm tofu) 
  • ¼ cup roasted peanuts, roughly chopped  
  • salt and cracked pepper  
  • ¼ cup chopped spring onion  


Peanut Dressing:  

  • ¼ cup creamy peanut butter 
  • 3 tablespoons rice wine vinegar 
  • 2 tablespoons soy sauce 
  • 2 tablespoons Manuka honey (anti-inflammatory ingredient) 
  • 2 tablespoons fresh lime juice 
  • 1 tablespoon fresh ginger, minced (anti-inflammatory ingredient) 
  • 1 teaspoon sesame oil  



  1. Prepare rice noodles according packet directions. Drain and set aside.  

  2. To poach the chicken, add 3 - 4 cups of cold water in a medium saucepan. Add chicken breasts in the water, turn heat to medium and bring the water to a gentle boil. Place lid on saucepan and cook for 10 - 12 minutes, or until chicken is cooked through. Slice chicken into thin strips once it has cooled.  

  3. Add the broccoli florets into a steamer basket and place it in a saucepan filled with 3cm of water. Bring the water to a boil, reduce the heat to a simmer and cover the pan. Let it steam for 5 minutes, or until the broccoli is crisp and bright green.  

  4. To make the peanut dressing, whisk together all ingredients in a medium bowl.  

  5. To assessable the bowl, arrange rice noodles and all salad vegetables (except the spring onion) into the bowls, season with salt and pepper to taste. Add cooked chicken and drizzle peanut sauce over the top. Sprinkle over spring onion and chopped peanuts as garnish. 


Nutritional Information  

per serve  


 1764 kJ  

( 420 cal)  

Total Fat  


Saturated Fat  














Previous Article Next Article