Print

Vegan Asian Chicken Noodle and Salad Bowl

Fresh and Fixed to make an easy, flavorful noodle and salad bowl. 

Course dinner, lunch, Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 490 kcal

Ingredients

  • 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

Instructions

  1. 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.