• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g rice noodles Rice Noodles, boiled
• 80g edamame beans Edamame Beans
• 80g red cabbage Red Cabbage, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the edamame and red cabbage, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the edamame and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: rice noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.