vegan crispy chicken asian noodle salad | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2019/05/23/vegan-crispy-chicken-asian-noodle-salad/

I partnered with Gardein to showcase this idea for a super tasty meatless meal featuring meatless meat! It’s a vegan crispy chicken asian noodle salad that’s bursting with flavor. You might already know that Gardein makes some of my favorite products, like these chipotle lime crispy chicken fingers. I usually eat them straight up with my maple mustard dip or a chipotle mayo. Yum!

But for this salad, I sliced them up and made it super fresh and flavorful. I threw in mint, cilantro, cabbage, carrot, green onion and then topped it all with a quick homemade sesame ginger dressing that ties it all together. It’s the perfect thing to take to a summer party, potluck or BBQ. And I’m sure the omni’s will devour this one without hesitating! Meatless meats like the ones from Gardein are perfect for introducing meat eaters to the lighter, plant based side of eating. Just tell them they’ll be able to eat more if they make the switch!

It really amazes me to see how far vegan products have come over the years! From ground beef to chicken, there’s a vegan version on the market for pretty much everything. No more excuses, people! Now, let’s get onto the recipe for this vegan crispy chicken asian noodle salad.

vegan crispy chicken asian noodle salad

Ingredients

salad

1 pkg Gardein chipotle lime crispy fingers225 g spaghetti or chow mein style wheat noodles2 C shredded or ribboned carrot2 C shredded or finely chopped green cabbage2 green onions, finely chopped (about 3/4 cup)1/2 C packed cilantro, finely chopped1/4 C packed mint leaves, finely chopped2 tbsp sesame seeds1/2 tsp chili flakes (optional)

sesame ginger sauce

1 tbsp minced ginger3 garlic cloves, minced2 tbsp sesame oil3 tbsp unseasoned rice vinegar2 tsp low-sodium soy sauce or tamari1 tsp agave nectar or sugar1/4 tsp sea salt1/4 tsp white pepper or ground black pepper

Instructions

Bake Gardein chipotle lime crispy fingers in an oven preheated to 450°F for 30 minutes, to get them extra crispy.Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.Whisk the sesame ginger sauce ingredients together in a bowl. Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.Serve immediately and garnish with additional cilantro, if desired.

Notes

The post vegan crispy chicken asian noodle salad appeared first on hot for food by Lauren Toyota.

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