ingredients
| gardein | |
|---|---|
| 1 pkg | Gardein scallopini or chick'n strips |
| other ingredients | |
|---|---|
| 1 tbsp | vegetable oil |
| 2 tbsp | soy sauce |
| 2 tbsp | vegetable oil |
| 2 tsp | chinese 5 spice |
| 1 tsp | sugar |
| 1 pkg | rice vermicelli ( 6 oz) |
| 1 cup | shredded carrots |
| 4 tbsp | cilantro leaves |
| 4 tbsp | mint leaves small |
| 1/4 cup | peanuts , crushed |
| 1/4 cup | sugar |
| 1/4 cup | unseasoned rice vinegar |
| 1/4 cup | vegan fish sauce |
| 6 tbsp | fresh lime juice |
| 1-2 tbs | minced red jalapeno chili |
instructions
For the Dressing
In a small mixing bowl, whisk together rice vinegar, fish sauce, lime juice and minced jalepeno, set aside.
For the Chick'n
Preheat grill until grates are hot and smoky. Clean and oil cooking grates.
In a mixing bowl combine soy sauce, vegetable oil, Chinese five spice and sugar. Place gardein in marinade to coat. On well oiled grill, place chick’n and cook for 2-3 minutes on each side until caramelized and hot through. Transfer chick’n to a cutting board and let rest for 2 minutes. Cut chick’n into 1/2” strips
For the Salad
Heat a large pot of water to boiling. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5-7 minutes. Drain and divide among dinner bowls. Cut the chick’n into thick slices, set on noodles and top with carrots, herbs, and peanuts. Serve with dressing on the side
other gardein™ chick'n scallopini recipes
