Can a dish really be refreshing AND spicy? You’ll have your answer when you try this incredible Banh Mi Cucumber Noodle Bowl. You’ll have the refreshing “crispness” of the cucumber noodles — which contain Vitamins A, B, C, K, manganese, copper, and potassium that play an important role in maintaining a healthy immune system. And you’ll have the spice of the chili garlic sauce — high in capsaicin, which has anti-inflammatory properties and stimulates the immune system to fight off viruses. This cucumber noodle bowl recipe is ready to eat in 35 minutes!

Banh Mi Cucumber Noodle Bowl

Servings: 4
Prep Time:  15  minutes
Cook Time: 20 minutes 
Total Time: 35 minutes

Ingredients  

For the quick-pickled carrots 
1 cup apple cider vinegar 
1 cup water 
1 tablespoon honey
1 teaspoon salt 
1 medium carrot, sliced into thin ribbons using a peeler 
2 teaspoons black peppercorns 
1 bay leaf 
 
For the dressing 
½ cup avocado oil based mayo 
¼ cup apple cider vinegar 
¼ cup water 
4 teaspoons chili garlic sauce (more if you prefer more heat) 
2 tablespoons honey
2 teaspoons coconut aminos 
1 teaspoon salt 
½ teaspoon black pepper 
 
For the bowl 
2 tablespoons olive oil 
12 ounces chicken breast, cut into ½-inch cubes 
¼ cup chili garlic sauce 
20 ounces store-bought cucumber noodles (or made from scratch) 
1 red bell pepper, thinly sliced 
2 cups thinly sliced red cabbage 
½ cup fresh basil leaves 
1 lime, cut into 4 wedges 

Other optional additions: avocado, sprouts, cilantro, daikon, radishes 

Instructions  

In a large pot, combine the vinegar, water, honey, salt, carrots, peppercorns and bay leaf. Toss to coat the carrots well, then bring to a simmer. Remove from the heat and pour into a bowl the cool. To speed up the cooling process, place the in the refrigerator (fast) or freezer (fastest) for a few minutes.  

While the pickled carrots are cooling, prepare the dressing. In a medium bowl, combine all ingredients for the dressing and whisk well to combine. Set aside.  

Preheat a large skillet over medium high heat with olive oil. Toss the chicken with the chili garlic sauce to lightly coat. Add the chicken to the pan and cook until each side is golden and cooked through, 4-5 per side. Once finished, place on a plate lined with paper towels to drain.  

While the chicken is cooking, begin to assemble your bowls. Divide the cucumber noodles between 4 bowls, then arrange all of the vegetables (quick-pickled carrots and other optional toppings) around the noodles in each bowl. Add the chicken then top with fresh basil and a lime wedge. Finish with a drizzle of the sauce. Store leftover sauce covered in an air-tight container for up to 1 week.  

Cook’s Notes

-Add other vegetables to the picking liquid (radishes, daikon, etc.) for additional pickled flavor.  

-This works great with tofu or steak as well.

Calories: 391
Fat: 13g
Carb: 56g
Fiber: 7g
Protein: 20g