Summer Roll Bowls with Peanut Sauce
Fresh noodle bowls with chicken, crunchy vegetables, and a creamy peanut sauce. All the flavor of summer rolls with no rolling required.
Ingredients
- 15 ml oil1.01 tbsp oil
- 0.5 medium onion, finely chopped
- 2 each garlic, minced
- 120 ml peanut butter, smooth8.12 tbsp peanut butter, smooth
- 60 ml coconut cream4.06 tbsp coconut cream
- 120 ml water8.12 tbsp water
- 15 ml brown sugar1.01 tbsp brown sugar
- 15 ml soy sauce, low-sodium1.01 tbsp soy sauce, low-sodium
- 15 ml lemon juice1.01 tbsp lemon juice
- 400 g chicken breast14.11 oz chicken breast
- 200 g vermicelli noodles7.05 oz vermicelli noodles
- 1 medium avocado, sliced
- 1 medium carrot, grated
- 480 ml lettuce, shredded2.03 cup lettuce, shredded
- 240 ml red cabbage, finely shredded1.01 cup red cabbage, finely shredded
- 1 medium cucumber, thinly sliced
- mint leaf (for serving)
- roasted peanut (for serving), finely chopped
Steps
Make the Peanut Sauce
- Heat the oil in a small pot over medium heat and saute the onion and garlic until softened and fragrant, about 2 to 3 minutes.
- Add the peanut butter, coconut cream, and water. Stir until melted and smooth, adding a little more water if you want a thinner sauce.
- Stir in the brown sugar, soy sauce, and lemon juice until fully combined, then taste and adjust the balance if needed.
- Set the sauce aside to cool. It will thicken as it cools, so stir in a splash of water to loosen it for drizzling.
Cook the Chicken and Noodles
- Poach the chicken breast in gently simmering water until cooked through, about 12 minutes, then rest and slice thinly.
- Place the vermicelli noodles in a bowl, cover with boiling water for 2 minutes, then drain and rinse under cold water.
Prep the Vegetables
- Peel and grate the carrot, then finely shred the lettuce and red cabbage into a separate pile.
- Slice the cucumber into thin half-moons and slice the avocado just before serving so it stays green.
Assemble
- Divide the noodles and vegetables between bowls, top with the sliced chicken, and drizzle generously with the peanut sauce.
- Garnish with mint leaves and finely chopped peanuts. For older kids and adults who like heat, add a pinch of chili to taste.
Nutrition
- Calories
- 719
- Protein
- 43g
- Fat
- 33g
- Carbs
- 65g
Tips by age
Steam the carrot until soft, finely chop the noodles, lettuce, and cucumber, and mash the avocado. Thin a small spoon of peanut sauce with water and stir through for flavor.
Choking safety: Skip whole peanuts and skip raw grated carrot. Chop noodles short so they are easy to manage. Only offer peanut once it is an established, tolerated food.
Finely chop the noodles and vegetables into small soft pieces, dice the chicken, and toss lightly with a little peanut sauce so it is not too thick.
Choking safety: Leave out whole peanuts and serve grated rather than stick carrot. Cut chicken into small soft pieces.
Serve a small portion with noodles and vegetables chopped bite-size, chicken diced, and a light drizzle of peanut sauce. Offer mint torn small if using.
Choking safety: Omit whole peanuts. Grate or finely slice the carrot so it is easy to chew.
Serve as written with noodles and vegetables cut into short, bite-size pieces and the chicken diced small. Drizzle the peanut sauce rather than coating heavily.
Choking safety: Skip or very finely crush the peanut garnish, as whole nuts are a choking risk under 4.
Serve as written with chicken sliced into manageable strips. Let the child mix their own bowl with the sauce on the side for dipping if they prefer.
Choking safety: Finely chop the peanut garnish, as whole nuts are a choking risk under 4.
Serve as written in a full bowl. Older kids can add extra peanut sauce and a pinch of chili to taste if they enjoy a little heat.
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