Rainbow Noodles
These rainbow noodles are 4 meal prep lunches for just £6. Chicken, quick-pickled veg and rice noodles in 15 minutes.
Servings: 4
Calories: 396kcal
Cost: £1.50
Ingredients
- 500 g chicken mince £2.50
- 500 g carrots peeled into strips (£0.55)
- 1 lime £0.24
- 1 red Cabbage shredded (£0.79)
- Fresh coriander half roughly chopped (£0.52)
- 200 g flat rice noodles £1.60
Cupboard Essentials
- 2 tbsp olive oil or sesame oil if you have it
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic granules
- 2 tbsp rice vinegar
Instructions
- To two containers, add the shredded cabbage and carrot. Add a pinch of salt and 1 tbsp of rice vinegar to each of them. I also like to add a splash of water to the carrots as well. Use your hands to massage the vinegar into the veg and set aside.
- Place a pan over high heat and add 1 tbsp oil. Add the chicken mince and season with salt and pepper. Leave to brown for 4-5 minutes.
- Add the soy sauce, garlic granules and honey and continue to fry until cooked, approx 3 more minutes. Set aside and allow to cool.
- Cook the rice noodles according to packet instructions, then rinse in cold water. Add sesame oil, juice of half a lime, salt, pepper and half of the coriander. Stir to combine.
- Assemble the bowls by adding the quick-pickled cabbage, carrots, chicken, rice noodles, lime wedges and coriander. Eat one straight away and store the rest in the fridge for up to 3 days!
Notes
- Rinse the noodles thoroughly under cold water once cooked. It stops them clumping together in the fridge.
- Don't stir the chicken mince for the first 4 to 5 minutes. Let it sit over a high heat and get proper colour.
Nutrition
Calories: 396kcal | Carbohydrates: 40g | Protein: 27g | Fat: 13g