Chicken and Veggie Noodle Buddha Bowl

barbara lentz


Healthy tasty bowl of goodness


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 8 oz
    vermicelli, cooked
  • 1 c
    cooked chicken
  • 2 c
    cauliflower florets
  • 1 c
    fresh mushrooms sliced
  • 1 c
    purple cabbage
  • 3 Tbsp
    apple cider vinegar
  • 1/4 c
    hemp seed hearts

  • 1/4 c
    fish sauce
  • 1/2
    lime juiced
  • 2 clove
    garlic minced
  • 1 Tbsp
    ginger minced
  • 1/4 c
  • 2 tsp
    korean chili flakes or red pepper flakes
  • 1 Tbsp
    sesame oil

How to Make Chicken and Veggie Noodle Buddha Bowl


  1. Mix the ingredients for the sauce together and set aside for the flavors meld.
    Heat oven to 425 degrees. Place a piece of parchment paper on top of a baking sheet. Drizzle some olive oil on the paper. Place the cauliflower on the parchment and drizzle a little more olive oil on the cauliflower and sprinkle with some salt. Roast until browned.
    Slice the purple cabbage and pour the apple cider vinegar over and mix well. Season with some salt
  2. To assemble the bowl.
    Place some vermicelli in a bowl. Add some cauliflower, fresh mushrooms, pickled purple cabbage, chicken pieces.
  3. Sprinkle with Hemp seeds. Drizzle sauce over top to serve.

Printable Recipe Card

About Chicken and Veggie Noodle Buddha Bowl

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian

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