Ingredients
- 5 c Soy ginger broth
- 2 c Flat rice noodles, cooked
- 1 c Roasted chicken, pulled
- 1/2 c Napa cabbage, shredded
- 1/2 c Orange carrot, shredded
- 16 ea Jalapeño slices, fresh
- 1 c Bean sprouts, fresh
- 3 c Avocados From Mexico, diced small
- 2 ea Eggs, hard-boiled, halved
- 4 ea Fresh basil sprig
- 4 ea Fresh mint sprig
- 4 ea Fresh lime slices, half-moon shape
- 2 tsp Chili crisp, prepared
- 1 tsp Green onion, sliced thin
- 2 tsp Sesame seeds, black and white
Instructions
- Portion 1¼ cups prepared broth into each of 4 serving bowls.
- Place ½ cup cooked rice noodles in broth, in center of bowl.
- Starting at 9 o’clock position, arrange ¼ cup chicken, 2 tablespoons cabbage, 2 tablespoons carrot, 4 jalapeño slices, ¼ cup bean sprouts and ¾ cup diced avocado in each bowl.
- Place 1 half of hard-boiled egg on top of carrots, next to jalapeño.
- Place 1 each basil and mint sprigs in broth at 9 o’clock position between chicken and avocado.
- Place lime slice in each bowl at 1 o’clock position.
- Place ½ teaspoon chili crisp at 6 o’clock position.
- Garnish each bowl with ¼ teaspoon green onion and ½ teaspoon sesame seeds. Serve hot, immediately.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
