5 spice chick’n noodle salad
- 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
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