Chicken Noodle Bowls



Tegel Roast Chicken Breast Strips 400g
  • Tegel Roast Chicken Breast Strips 400g
  • 200g pack vermicelli noodles
  • ¼ cup crunchy peanut butter
  • 3 tablespoons hoisin sauce
  • 2-3 teaspoons sriracha sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cucumber, cut in matchsticks
  • 1 cup mung bean sprouts
  • Thai basil, lime wedges & chopped peanuts to serve


  1. Cook the Roast Chicken Breast Strips as per packet instructions.
  2. Place the vermicelli noodles in boiling water for 2 minutes. Drain and rinse under cold water. Divide between serving bowls.
  3. To make the dressing whisk together the peanut butter, hoisin, sriracha and soy sauces and rice vinegar with 2-3 tablespoons water. Set aside.
  4. Place the chicken on top of the vermicelli noodles with the cucumber & mung beans. Drizzle over the satay dressing and top with the herbs, lime and peanuts.

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