- 20 min
Cook the chicken Place the chicken in a pot of water and add salt. Bring to a boil, then cook 7-10 minutes, or until the internal temperature of the chicken is 74 °C. Remove from water and let cool.
Put the noodles in boiling water used in step 1 for about 3 minutes or until well cooked.
Chop the lettuce.
Slice the green onion.
In a pan, melt the peanut butter over medium high heat while adding the pre-mixed tamari and rice vinegar, the chopped garlic and the water for sauce.
Using two forks, shred the chicken and add to the peanut sauce.
Add water slowly if the sauce is too thick.
Chop the rice noodles. In a bowl, mix noodles with lettuce and cabbage mix. Scoop the pulled chicken on top.
Chop the mint finely.
Garnish with green onions and mint and serve.