Vegan Crispy Chicken Asian Noodle Salad

Vegan Crispy Chicken Asian Noodle Salad Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 30 minutes



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 3/4 cup)

1/2 C packed cilantro, finely chopped

1/4 C packed mint leaves, finely chopped

2 tbsp sesame seeds

1/2 tsp chili flakes (optional)

sesame ginger sauce

1 tbsp minced ginger

3 garlic cloves, minced

2 tbsp sesame oil

3 tbsp unseasoned rice vinegar

2 tsp low-sodium soy sauce or tamari

1 tsp agave nectar or sugar

1/4 tsp sea salt

1/4 tsp white pepper or ground black pepper


1Bake Gardein chipotle lime crispy fingers in an oven preheated to 450°F for 30 minutes, to get them extra crispy.

2Meanwhile, 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.

3Whisk the sesame ginger sauce ingredients together in a bowl. Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

4Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

5Serve immediately and garnish with additional cilantro, if desired.

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