- 3 tablespoons peanut or vegetable oil (we used peanut oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 teaspoon dark sesame oil (we used toasted sesame oil)
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes (optional) (we used ½ teaspoon)
- 4 cups shredded cooked chicken or turkey (We used 3 packages of Beyond Meat’s grilled chicken strips and after being cooked, cut each chicken strip in half width-wise then cut each half lengthwise into 3 strips. You could probably get away with just using 2 bags but if you like snacking on chicken while you’re cutting it then it’s better to go with 3 bags.)
- 4 cups packed shredded Napa cabbage or romaine lettuce (we used Napa cabbage)
- 1 cup shredded carrots
- ½ cup thinly sliced green onions
- 1 package (3 ounces) ramen noodles, any flavor, crumbled* or 1 can (5 ounces) chow mein noodles (we used chow mein noodles)
- ¼ cup chopped cashews or peanuts (optional) (we used chopped peanuts)
- Add the peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes to a small jar with a tight-fitting lid**. Make sure the lid’s on tight and secure before shaking long enough for the ingredients to combine.
- Add the chicken to a large mixing bowl, pouring the dressing over the chicken afterwards. Toss the chicken long enough to make sure all of it is coated in the dressing.
- Add the cabbage, carrots, green onions and noodles to the bowl, tossing all of the ingredients so everything gets coated in the dressing and all the ingredients are equally distributed. If you’re using them, sprinkle the cashews or peanuts on before serving (we just sprinkled the peanuts onto the individual servings).
*Discard the flavor packet.
**We just whisked this together in a small mixing bowl rather than shake it up in a jar.
We don’t miss meat at all in this flavorful dish. You can taste some heat in this but it’s not overpowering. We know that the Beyond Meat chicken has some flavor of its own so that probably helped make it as yummy as it was, it worked well with the dish. We were afraid of losing the crunch we get from the chow mein noodles if we mixed them in so for ourselves we just sprinkled them over our individual portions. The crunch from the noodles and peanuts is a nice contrast against the tender “chicken”.
We got this recipe from “Asian Cooking” cookbook.
We weren’t paid in any form to promote Beyond Meat or the Asian Cooking cookbook.
Take care everybody !