Crunchy Asian chicken-alternative salad

Recipe from: 18 November 2015
recipe, salad, asian,light meals

Ingredients 13
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 2 1/2
    cup
    of your favorite chicken alternative
  • 3
    Tbs
    sesame oil
  • 1
    package vegetarian ramen noodle soup
  • 2
    Tbs
    margarine
  • 4
    Tbs
    sesame seeds
  • 1/4
    cup
    sugar or agave nectar
  • 1/4
    cup
    white vinegar
  • 1/2
    tsp
    tamari or 2 teaspoons soy sauce
  • 1/2
    tsp
    black pepper
  • 1/4
    cup
    dry-roasted peanuts
  • 4
    green onions (sliced thin) or 1/2 regular onion, diced finely
  • 2
    cup
    broccoli slaw mix or coleslaw mix
  • 1
    can
    Mandarin orange segments (drained)
 

Method

00:10
 

In a wok or large skillet, heat 2 tablespoons of the sesame oil on high heat. When the oil is hot, add the chicken alternative and stir-fry it. Once the slices are brown and a little crispy, add the margarine and melt it.

Stir in the seasoning package from the ramen noodles. Then break up the ramen noodles into bite-sized pieces and mix them into the pan. Cook the noodles for no longer than a minute, and then sprinkle in the sesame seeds. Toss the mixture and cook it for another minute. Don't let the noodles burn or brown too much; remove the pan from the heat once the noodles are slightly golden.

In a small bowl, mix the sweetener, vinegar, tamari or soy sauce, the last tablespoon of sesame oil and the pepper. Add the cooked noodles, chicken alternative and the remaining ingredients (peanuts, slaw mix, green onions and Mandarin oranges) and toss.

Serve immediately.

Reprinted with permission of Linda Foulkes.

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Read more on: recipe  |  salad  |  asian  |  light meals
 

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