Vietnamese Buddha Bowl
If you're looking for a fresh, easy and fun dinner recipe, this Vietnamese-inspired buddha bowl is the one for you! The best part about buddha bowls is that they are easy to make and adapt to your liking!
Ingredients
- 3-4 boneless chicken thighs (400g)
- 1 Tbsp soy sauce
- 1 Tbsp vegetable oil
- 1 garlic clove, crushed
- 2 tsp fresh ginger, grated
- ⅓ cup rice wine vinegar
- ⅓ cup water
- 1 Tbsp sugar
- ¼ tsp salt
- 1 carrot, cut into matchsticks
- 3 radishes, thinly sliced
- 2 cups shredded cabbage
- ½ cucumber, finely sliced
- 1-2 red chillis
- 2 limes
- 150g cooked rice noodles
Sriracha Dressing
- 5 Tbsp EasiYo Greek Style Unsweetened Yogurt
- 1 Tbsp sriracha chilli sauce
- 1 tsp rice wine vinegar
- 1 tsp sugar
- Squeeze of lime
- 1 tsp fish sauce
Method
- Cut the chicken thighs in half lengthways and place in a bowl. Add the soy sauce, oil, garlic and ginger and stir until well coated. Leave in the fridge to marinate while you prepare the dressing and salad ingredients.
- Place all Sriracha Dressing ingredients into a bowl and whisk until combined. Refrigerate until needed.
- Place the vinegar, water, sugar and salt into a saucepan and bring to a simmer until the sugar is dissolved. Take off the heat and divide the pickling syrup into two bowls.
- Add the matchstick carrots and radishes to the separate bowls and set aside to cool.
- Heat a non-stick pan on a medium heat and cook the chicken for about 4-5 mins on each side until cooked. Remove from the heat and cut into bite sized pieces then set aside on paper towel.
- Strain the pickling syrup off the carrot and radishes and drain on paper towels.
- Divide the carrots, radishes, cabbage cucumber and chicken into four bowls. Place the noodles on top
- Pour over the Sriracha dressing and top with a lime wedge and chopped chilli to serve.
