Hello Veg Peeps,
I’m back with another of The Fresh and The Fixed! This week I decided to turn on the camera for my Vegan Asian Chicken Noodle and Salad Bowl which combines some fixed items with a fresh take and some fresh elements. Check out the video and see below for the full recipe.
Vegan Asian Chicken Noodle and Salad Bowl
Fresh and Fixed to make an easy, flavorful noodle and salad bowl.
- 1 Bag Taylor Farms Asian Chopped Salad Bag Set aside dressing and crunchy bits
- 1 Bag Gardein Orange Chicken Set aside dressing to use as salad dressing at the end
- 1 Pkg. Koyo Organic Round Udon Noodles
- 1 Tablespoon Black Roasted Sesame Seeds
- 3 Cups Water for Boiling
- 2 Cups Vegetable Broth
- 1 Handful Spinach Optional
- 1 Handful Butter Lettuce Optional
- TBD Other Raw Veggies Optional
Preheat oven to 425. Cook chicken for 18-25 minutes or until golden brown and crunchy. Boil water and veggie broth then add noodles and cook to desired taste and softness. Mix salad bag with both the dressing from the salad bag and the chicken. Optional: add in other favorite lettuce as you may have on hand such as spinach and butter lettuce. Top salad with crunchy bits from salad bag (slivered almonds and wonton strips). Do not mix these to avoid them getting soggy. Remove chicken and drain noodles when done. Combine as desired- salad mix then noodles on top, or noodles and then salad mix on top of your big bowl. Top bowl with roasted chicken and then sprinkle with roasted black sesame seeds. Enjoy! Makes 3-4 servings.
Try this recipe and let me know what you think? Also, what is your favorite dish as of late? Is it a fresh and fixed or scratch meal? Either way, let me know Veg Peeps! Thanks for stopping by. See you soon.