Asian Chick’n & Crunchy Salad Bowl
with Plant-Based 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.
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.
Ingredients
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
Pea Pods
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)
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• Trim and roughly chop pea pods. • To a large bowl, add shredded cabbage mix, mixed salad leaves, crunchy fried noodles, pea pods, cucumber and Japanese style dressing, tossing to combine. • Season to taste.
• Drain pickled onion. • Divide crunchy salad between bowls. Top salad with Asian chick'n. • Drizzle with plant-based sweet chilli aioli. Top with pickled onion to serve. Enjoy!