cook the cover


SPRING ROLL NOODLE BOWL This Asian-style noodle dish is the perfect way to veg out at the end of a long day. Our simple recipe can be easily tweaked to fit just about any diet.


PREP TIME 15 MIN.–COOK TIME 8 MIN. READY IN 23 MIN.–SERVINGS 4


1 (8 oz) pkg thin rice noodles 1 head Boston lettuce 1 cup shredded carrots 1 cucumber


1 avocado 2 cups shredded rotisserie chicken ½ bunch green onions ¼ cup fresh mint ¼ cup fresh cilantro


STEP 1 Prepare noodles according to package directions. Drain and rinse with cold water. Set aside. STEP 2 While noodles cook, roughly chop the lettuce and divide among 4 bowls. Set the noodles on top. Place ¼ cup carrots in each bowl. Peel and cut the cucumber into 2-inch spears. Divide among the 4 bowls. Dice the avocado and divide among the bowls. STEP 3 Layer chicken over the noodles in each bowl. Chop the green onions, mint, and cilantro and sprinkle over each bowl. Serve with Quick peanut sauce or Perfect dipping sauce, and a side of Quick kimchi (page XX).


Per serving: 277 calories, 13g fat, 3g saturated fat, 40mg cholesterol, 95mg sodium, 26g carbohydrate, 6g fiber, 5g sugar, 16g protein


QUICK PEANUT SAUCE


In a small bowl, whisk together¾ cup chunky peanut butter, ¼ cup


rice vinegar, 1∕3 cup soy sauce, 3 tbsp honey, 1 tsp grated ginger, and 2 tsp minced garlic. If too thick, whisk in a little hot water.


PERFECT DIPPING SAUCE In a jar, combine ¼ cup vinegar,


bowled over


We’ve taken our favorite Chinese restaurant spring rolls and transformed them into a fast, fresh, easy—and nutritious—noodle bowl.


1∕3 cup soy sauce, 1 tsp sesame oil, 3 tbsp honey, 1 tsp minced ginger, 2 tsp minced garlic, and ¼ tsp crushed red pepper. Shake to combine.


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