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April 29, 2014

Crunchy Asian Chicken-Alternative Salad

Linda Foulkes

  • This salad is a one-dish meal and an easy way to get in veggies and fruit. Meredith Lee/The HSUS

Serves 4

2 1/2 cups (565g) of your favorite chicken alternative (e.g., Beyond Meat grilled Chicken-Free Strips, Gardein chick'n scallopini sliced into strips, VBites Meat-Freee Chicken Slices or Morningstar Farms® Chik'n Strips)
3 tablespoons sesame oil
1 package vegetarian ramen noodle soup
2 tablespoons margarine
4 tablespoons sesame seeds
1/4 cup (60g) sugar, Pure Via, or agave nectar
1/4 cup (60ml) white vinegar
1/2 teaspoon tamari or 2 teaspoons soy sauce
1/2 teaspoon black pepper
1/4 cup (60g) dry-roasted peanuts
4 green (spring) onions (sliced thin) or 1/2 regular onion, diced finely
2 cups (450g) broccoli slaw mix or coleslaw mix
1 can Mandarin orange segments (drained)  

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.

(Recipe from Linda Foulkes, submitted to the All Animals Meatless Monday recipe contest.)


All figures are per serving (assumes 4 servings).

Calories: 388
Fat: 24 g 
Carbs: 33 g
Fiber: 4 g
Protein: 11 g
Sodium: 230 mg