Asian Chick’n & Crunchy Salad Bowl
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Asian Chick’n & Crunchy Salad Bowl

Asian Chick’n & Crunchy Salad Bowl

with Sweet Chilli Aioli & Pickled Onion

Whip up these plant based chicken strips smothered in a delectable garlic and soy combo. We've swapped rice for a refreshing salad bowl - and added a sprinkle of crunchy noodles to turn this into a textural treat.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the deluxe slaw in this recipe with shredded cabbage mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Plant Based
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Super Quick
Climate Superstar
Allergens:
Gluten
Soy
Wheat
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 packet

garlic paste

1

cucumber

½

red onion

1 packet

sweet chilli sauce

1 packet

plant-based aioli

1 packet

shredded cabbage mix

1 packet

mixed salad leaves

1 packet

Crunchy Fried Noodles

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2551 kJ
Fat37.3 g
of which saturates3.8 g
Carbohydrate30.9 g
of which sugars20.9 g
Dietary Fibre12.8 g
Protein35.7 g
Sodium2018 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Reduce heat to medium-low, add garlic paste and the soy sauce, tossing to coat, until fragrant, 1 minute. Transfer to a plate.

2
2

• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red onion (see ingredients). • In a small bowl, combine sweet chilli sauce and plant-based aioli. • In a small microwave-safe bowl, combine onion, the vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened. Set aside.

3
3

• To a large bowl, add shredded cabbage mix, mixed salad leaves, crunchy fried noodles, cucumber and Japanese style dressing, tossing to combine. • Season to taste.

4
4

• Divide crunchy salad between bowls. Top salad with Asian chick'n. • Drizzle with sweet chilli aioli. Top with pickled onion to serve. Enjoy!