5 spice chick’n noodle salad

5 spice chick’n noodle salad

yield: serves 4

5 spice chick’n noodle salad

hungry for more?


  • 1/4 cupunseasoned rice vinegar
  • 1/4 cupvegan fish sauce
  • 6 tblspfresh lime juice
  • 1-2 tspminced red jalapeno chili
  • 2 tbspsoy sauce
  • 3 tblspvegetable oil
  • 1/4 cupsugar
  • 2 tspchinese 5 spice
  • 1 pkggardein chick'n scallopini or teriyaki chick'n strips (no sauce)
  • 1 tspsugar
  • 1 pkgrice vermicelli (6oz)
  • 1 cupshredded carrots
  • 4 tblspcilantro leaves
  • 4 tblspmint leaves small
  • 1/4 cupcrushed peanuts

5 spice chick’n noodle salad


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.

With 1 tblsp of olive oil the 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