|15 min||1 h||2|
|2 1/2 tbsp||Almond butter (for almond sauce)|
|2 portion||Glass noodles, cellophane noodles, bean threads (dry) (or favourite noodle, rice noodle, spiralized vegetable)|
|1 medium||Carrots (grated)|
|1 chicken breast||Chicken breast, roasted|
|1/2 cup||Cilantro (coriander) (chopped)|
|1 clove(s)||Garlic (coarsely chopped, for almond sauce)|
|2 piece, 1-inch||Ginger root (for almond sauce)|
|4 stalk(s)||Green onion (thinly sliced)|
|1 tsp||Hot pepper (chili) flakes (for almond sauce)|
|1 whole lime(s)||Lime juice (fresh) (for almond sauce)|
|4 medium||Radish (thinly sliced)|
|1/2 cup slices||Red bell pepper (optional)|
|1 tbsp||Sesame seeds|
|1 cup whole||Sugar snap peas (steamed, julienned)|
Cook noodles according to package directions. Drain and transfer to a bowl.
To make Almond Sauce, mince garlic and ginger in a food processor. Add almond butter, lime juice, chili flakes and blend. Add remaining ingredients and blend until smooth.
Toss with veggies, desired amount of sauce and cooked chicken. Top with toasted sesame seeds.
Serve warm or chilled.