This bowl is similar to our other Asian bowls except we use shredded chicken, add bean sprouts, and substitute rice noodles for rice. The rice noodles I use are ready in about 20 minutes of soaking in hot water. When I first made the dressing it was more Vietnamese. The main ingredient was fish sauce. I like fish sauce but I like it better if it is a flavoring component. So I changed from the fish sauce-y nuoc cham to a soy based vinaigrette.

Other items in our bowl are jalapeño peppers, zoodled cucumber, carrots, julienne Romaine lettuce and for some additional texture I added a sprinkle of slivered almonds.