This Vietnamese Salad/Bowl thing is tasty, low carb, full of vegetables, and easy to make. It can be time-consuming if you are cutting all of the vegetables by hand. You can always buy shredded carrots instead of cutting them yourself. You could also use a vegetable peeler with a shredding blade to make quick work of the prep. I like prepping vegetables and I did it by hand this time.

Shirataki Noodles are a zero or low-calorie noodle made from a yam. They’re a little different to work with, but just follow the instructions on the package before using them in this recipe.

Ingredients:

• Shirataki Noodles, 1-2 packages prepared to package directions (depends on how noodley you want your salad/bowl. I used one)
• English Cucumber, 1/2-1 cucumber depending on the size, seeded and sliced into thin strips
• Carrots, 1 medium, peeled and sliced into thin strips
• Bell Pepper, 1/2, sliced into thin strips
• Chicken Breast, 3/4 lb
• Red Leaf Lettuce, 1/2 head, thinly sliced
• Nuoc Cham (combine ingredients and set aside)
  • 1/4 c fish sauce
  • 1/4 c rice vinegar
  • 2 Tbsp white sugar
  • 1/2 c very hot water (to help dissolve the sugar)
  • 2 cloves of garlic, grated
  • 3 Tbsp lime juice
  • 1 tsp red chili flake
• Hoisin Sauce, 1/4 cup
• Cilantro, 1/2 cup chopped

Instructions:

1. Season chicken with salt and pepper and cook on your stovetop over medium-high heat until cooked through. Cut into bite-sized chunks and mix with the hoisin sauce.
2. Assemble. place a large handful of your greens on the bottom. Top with your vegetables, noodles, chicken, cilantro and Nuoc Cham sauce.