Sweet and Sour Chicken Noodle Bowl

Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chilies, and cilantro leaves.

Ingredient :

1 teaspoon grated lime zest, plus 3 tablespoons fresh juice (from 1 to 2 limes)

2 tablespoons sweet chili sauce, such as Mae Ploy

2 teaspoons finely grated fresh ginger

¼ cup coarsely chopped fresh cilantro, plus whole leaves for serving

Kosher salt

⅓ cup vegetable oil

1 cup each shredded cabbage and carrots, or 2 cups store-bought coleslaw mix

2 mini cucumbers, thinly sliced (1 cup)

10 ounces rice vermicelli

1 ½ cups sliced cooked chicken (preferably breast meat)

Chopped roasted peanuts and sliced red or green serrano chiles, for serving