- 20 min
Allergens: Gluten, Peanut, Soy
Cook the chicken
Place the chicken in a pot of water and add salt. Bring to a boil, then cook 7-10 minutes (
until the internal temperature of the chicken is 74 °C). Remove from water and let cool.
Place 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 & rice vinegar, the chopped garlic and the 1/4 tasse d"eau (double for 4 ppl.).
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.
Finely chop the mint.
Garnish with green onions and mint, and serve.