Original recipe from Hot For Food!
Ingredients
Breaded, plant-based chick'n fingers
Breaded, plant-based chick'n fingers
For the salad:
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)
For the dressing:
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper
Directions
Bake chick'n fingers as directed.
Bake chick'n fingers as directed.
Meanwhile, 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.
Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.
Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.
Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.
Serves 4 (as a side)
1 serving = 230 calories (not including chick'n fingers)
