This healthy chicken, noodle and veg bowl not only looks colourful and vibrant but also has delicious spicy Asian flavours. It's made in under 30 minutes so is perfect for a midweek meal when time to cook is limited.
Place chicken, rice flour, spice, chilli flakes and salt in a snap-lock bag. Seal and shake until chicken is coated.
Cook the rice noodles in a large saucepan of boiling water for 6-8 minutes or until tender. Drain. Rinse under hot water. Drain.
Meanwhile, heat the vegetable oil in a wok over medium-high heat. Stir-fry the chicken, in batches, until golden and cooked through. Drain chicken on paper towel.
Whisk the sauces, lime juice and sesame oil in a small bowl until combined.
Place the lettuce in the base of four serving bowls. Top with noodles in the centre. Arrange carrot, cucumber, sprouts, coriander and chilli in piles around the noodles. Drizzle with half the dressing.
Top noodles with crispy chicken. Sprinkle with nuts. Serve drizzled with remaining dressing.