Chinese “Chick’n” Salad
Healthy, quick, and plant-based salad packed with Asian flavors.
Ingredients
Dressing
- 4 tbsp white or yellow miso paste
- 2 cloves garlic , chopped into small pieces
- 2 tbsp pureed or thinly chopped ginger
- 1 tbsp sesame oil
- 2 tbsp coconut aminos or tamari
- 2 tbsp agave
Seitan “Chick’n”
- 8 oz seitan
- 1 tbsp avocado oil
- 2 tsp sea salt
Salad
- 2 cups chopped romaine, shredded is best
- ½ cup shredded green cabbage
- ½ cup shredded purple cabbage
- ¾ cup edamame
- 2 mandarin oranges peeled
- 2 stalks green onions, chopped
- 2 tbsp sesame seeds, topping
Crunchy Noodles
- 1 package noodles, make sure to buy thin noodles like chow mein or rice noodles
- 2.5 tbsp sesame oil
- 2 tbsp oat flour, any flour works
Instructions
Dressing
- Simply mix all ingredients in a dish. This recipe makes 2 servings, so feel free to double or triple and store in an airtight container in the fridge.
Seitan “Chick’n”
- Drain and rinse the seitan and chop into thin slices doing your best to resemble shredded chicken. Add to a bowl and toss in oil and salt.
- Add to your pan and pan fry until golden. Stir every few minutes and keep on a medium heat.
- I used 1/3 per bowl and saved the rest in an airtight container in the fridge
Crunchy Noodles
- Cook noodles according to package, then set aside and pat dry - try to remove as much liquid as possible.
- Cut into 3-5 inch strips and add to a bowl. Toss with sesame oil and oat flour.
- Arrange in your air fryer or on a baking tray and bake at 375. You may have to do a few rounds to ensure the noodles aren’t too crowded on your tray.
- Check on the noodles every 10 minutes and give them a shake. the amount of time they stay in the air fryer (or oven) has varied for me - if you have an air fryer I would highly recommend using that as it’ll speed up the process. If you are baking them in the oven, be patient and don’t turn up the heat - that won’t make them cook faster, it’ll just burn the noodles.
- Once they’re super crispy, store them in an airtight container in the fridge for up to 10 days.
Salad
- Arrange all ingredients in a large bowl - I highly recommend doubling or tripling this recipe and storing the extra portions in the fridge for the week. This salad is PERFECT for meal prepping.
- When you’re ready to eat, serve 1/2 the salad ingredients with a handful of crunchy noodles, 1/3 of the seitan “chick’n”, and 1/2 of the dressing. Enjoy!