Contents of your meal kit:
chicken
rice noodles
mini cucumbers
bell pepper & snow pea mix
herb bunch (mint & cilantro)
tofu
arugula
lemongrass soy dressing
toasted sesame oil
chopped almonds
Equipment needed: large stockpot with lid, colander, large mixing bowl, medium or large nonstick skillet
Finishing steps:
Cook noodles in a large stockpot:
- Fill a stockpot with water, cover, and bring to a boil.
- Break rice noodles in half (over stockpot), before adding to boiling water. Cook for 2-3 minutes or until al dente.
- Drain immediately and rinse well. You may want to place noodles on a paper towel to absorb excess moisture.
Meanwhile, for noodle salad:
- Slice cucumbers thinly crosswise. Slice bell pepper and snow peas thinly lengthwise. Pull herb leaves from their stems, cut or tear into small pieces. Place all of those ingredients in a large mixing bowl.
- Slice chicken into bite size pieces. Season with salt and pepper.
- Remove tofu from packaging. Slice into bite-size pieces, and place on a paper towel to dry.
- Once noodles have been cooked, rinsed, and drained, add to the mixing bowl with vegetables. Add arugula and about two-thirds of the lemongrass soy dressing. Drizzle noodles with sesame oil to taste. Toss together and set aside to let noodles soak in the flavor.
- Heat a small amount of oil in a nonstick skillet over med-high heat. Add chicken and cook stirring occasionally until golden brown and cooked through. Transfer to a plate. Add tofu to the skillet and cook 3-5 minutes. Return chicken to skillet, remove from heat, and add remaining lemongrass soy dressing.
- To assemble, divide noodles and vegetables between serving bowls. Top with tofu and chicken and sprinkle with chopped almonds.