vegan crispy chicken asian noodle salad

I always throw noodles in my salads and the morsels of crispy chicken are just a bonus! This is a perfect dish for summer parties and BBQ's.

Course Main Course, salads

Cuisine American, Asian

Keyword noodles, salad dressing, salads, vegan chicken

Prep Time 30

Cook Time 30

Servings to 6

Author Lauren Toyota

Ingredients

salad

1 pkg Gardein chipotle lime crispy fingers
225 g spaghetti or chow mein style wheat noodles
2 C shredded or ribboned carrot
2 C shredded or finely chopped green cabbage
2 green onions, finely chopped (about ¾ cup)
½ C packed cilantro, finely chopped
¼ C packed mint leaves, finely chopped
2 tablespoon sesame seeds
½ teaspoon chili flakes (optional)

sesame ginger sauce

1 tablespoon minced ginger
3 garlic cloves, minced
2 tablespoon sesame oil
3 tablespoon unseasoned rice vinegar
2 teaspoon low-sodium soy sauce or tamari
1 teaspoon agave nectar or sugar
¼ teaspoon sea salt
¼ teaspoon 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 ¼ 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

You can also pack this up in a container and refrigerate until serving. If doing this, I recommend leaving the chicken fingers separate from the noodle salad if you're eating it later at a picnic or bbq so they remain crispy and don’t get too soggy from the dressing.