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396kcal / Fat: 13g/ Carbs: 40g/ Protein: 27g
To two containers, add the shredded cabbage and carrot in different containers. Add a pinch of salt and 1 tbsp of rice vinegar to each of them. I also like to add a splash of water to the carrots as well. Use your hands to massage the vinegar into the veg and set aside.
Place a pan over high heat and add 1 tbsp oil. Add the chicken mince and season with salt and pepper. Leave to brown for 4-5 minutes.
Add the soy sauce, garlic granules and honey and continue to fry until cooked, approx 3 more minutes. Set aside and allow to cool.
Cook the rice noodles according to packet instructions, then rinse in cold water. Add sesame oil, juice of half a lime, salt, pepper and half of the coriander. Stir to combine.
Assemble the bowls by adding the quick-pickled cabbage, carrots, chicken, rice noodles, lime wedges and coriander. Eat one straight away and store the rest in the fridge for up to 3 days!