Spicy Chicken Noodle Vegetable Bowls - alive magazine

Ingredients

• 1 Tbsp (15 mL) lime juice
• 1 Tbsp (15 mL) grapeseed oil
• 2 tsp (10 mL) low-sodium tamari
• 2 tsp (10 mL) lemongrass paste
• 1 tsp (5 mL) garlic paste
• 1 tsp (5 mL) brown sugar
• 1 large organic chicken breast (about 6 oz/170 g), skinned and boned (see Tip)
• 2 Tbsp (30 mL) lime juice, or to taste
• 2 Tbsp (30 mL) water
• 1 Tbsp (15 mL) seasoned rice vinegar
• 2 tsp (10 mL) garlic paste
• 1 tsp (5 mL) fish sauce, or to taste
• 1 tsp (5 mL) finely minced birdís eye chili
• 3 oz (85 g) dry rice vermicelli noodles
• 2 tsp (10 mL) grapeseed oil
• 2 cups (500 mL) shredded leafy lettuce
• 1 cup (250 mL) finely shredded red cabbage, blanched and chilled
• 1 large carrot, finely shredded
• 1/2 unpeeled English cucumber, julienned
• 1 cup (500 mL) bean sprouts, blanched and chilled
• 1/2 cup (125 mL) cilantro leaves
• Lime wedges, for garnish
• 2 green onions, diagonally sliced