Thai Chicken Noodle Bowls

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Makes 3 bowls

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Combine in a bowl:

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*1 1/2 cups cooked Lemon Rotisserie Chicken, cubed

*2 medium Zucchini, spiral cut (noodles)

*3 tablespoons red onions sliced thin (optional: Soak onions in 3 tablespoons white vinegar for 15-20 minutes, then drain off vinegar and discard)

*1/4 cup sunflower seeds

*1/4-1/3 cup Small cubed Pepper Jack Cheese

*Red Thai Sauce, recipe below

*Cilantro, Garnish

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Toss together in bowl until evenly coated in Sauce. Marinade in the fridge 2 hours if desired for more flavorful zucchini noodles.

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Thai Sauce

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*1/3 cup granulated Sugar

*3 tablespoons Water

*1 tablespoon Cornstarch

*1 Tablespoon Rice Vinegar

*Pinch Salt

*1/2 teaspoon Soy Sauce, like Western Family lite or low sodium

*1/8 cup Maraschino Cherry Juice

*1 1/4 teaspoons chopped Pimentos, bottled

*2 Garlic Cloves, pressed or minced

*1/4-1/2 teaspoon Red Pepper Flakes, depends on degree of hotness

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In a small sauce pan add the; sugar, water, cornstarch and rice vinegar and bring to a boil and begins to thicken. Then add the salt, soy sauce and maraschino cherry juice. Stir until slightly thick (cool slightly) and add to the noodle chicken mixture.

Enjoy!

Lindy