Fact: Slurping ramen is one of our favorite pastimes. But some days, we crave a meal that's a bit lighter and more refreshing. So to get our noodle fix, we've been making spring roll bowls. They're fully loaded with all the tasty ingredients that come in a spring roll minus the tricky wrappers. Plus, they're a cinch to assemble. (Keyword here is assemble, people.)
3 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon sesame oil
12 ounces rice stick noodles
12 leaves Boston lettuce
2 carrots, peeled and grated
1 bunch scallions, sliced
1 avocado, sliced
¼ cup mint leaves
½ cup cashews
12 sesame crackers
1 cup store-bought peanut sauce
1. Season the chicken breasts with salt and pepper. Heat the sesame oil in a medium skillet over medium heat. Add the chicken and cook until lightly golden on both sides, 8 to 10 minutes. Cool slightly, then slice the chicken.
2. Place the noodles in a large heat-safe bowl. Bring a medium pot of salted water to a boil over high heat. Pour the boiling water over the noodles and let sit until tender, 5 to 7 minutes. Drain.
3. To build each bowl, place a quarter of the noodles in a bowl and then arrange 3 lettuce leaves, ¼ cup grated carrot, 1 tablespoon scallions, 3 or 4 avocado slices and 6 or 7 chicken slices on top.
4. Garnish each bowl with 1 tablespoon mint, 2 tablespoons cashews and 3 sesame crackers. Dollop ¼ cup peanut sauce into each bowl. Serve immediately.