Make your next meal this delicious Grilled Meati Chicken Noodle Bowl With Gochujang Sauce! Combining the bold flavors of Korean cuisine with the plant-based goodness of Meati, this dish offers a feast for your taste buds and your eyes.
If you haven't tried Meati products, I think you will be impressed by how closely they resemble traditional chicken or beef. Read their story and their mission here.
You can find Meati products at Sprouts or Whole Foods, but to find them near you, go to their website.
If you want another recipe featuring Meati products, try Vegan One-Pot Creamy Tomato Gnocchi with Meati Chicken Cutlets.
What is Meati?
For those unfamiliar, Meati is a plant-based meat substitute that's taking the plant-based protein world by storm. Made from nutrient-packed mycelium (the cool root system of fungi), many people feel Meati serves up that "I-can't-believe-it's-not-meat" texture and flavor, coupled with an "I-can't-believe-it's-mushrooms" sense of amazement.
One of the standout features of Meati is its impressive protein content. It's a protein powerhouse. It may sound like an overstatement in this age of exaggerated claims, but the fact remains true. A single serving of Meati can offer up to 25 grams of protein, depending on the product (the crispy cutlet has 17 grams). That's comparable to, or even higher than, the protein content found in traditional animal-based sources like chicken, beef, or fish.
It also provides a complete protein, which means it contains all nine essential amino acids that your body can't produce alone. Even though you can easily get all nine essential amino acids by eating variety and enough calories on a plant-based diet, it's nice that Meati products offer all nine.
Does Meati Crispy Cutlets Really Taste Like Chicken?
"Tastes like chicken" is subjective and can vary from person to person. I think it has successfully mimicked the texture, chew, and mouthfeel. For some people, Meati comes close enough to traditional chicken, and they choose to eat it because of its delicious texture and flavor that stands out on its own without needing to mimic the exact taste of traditional chicken.
As for the flavor, Meati seasons its products in a way that complements traditional chicken recipes. While it might not be a 100% indistinguishable match for everyone, many people find that when it's cooked with other ingredients or marinated, it can be pretty convincing. Like most plant-based meats, the flavor can also be influenced by how you prepare it—seasoning, cooking methods, accompanying dishes, etc. Give it a try, and let me know what you think in the comments.
What Is Gochujang?
Gochujang is a delicious Korean paste made from a perfect blend of chili peppers, rice, fermented soybeans, and salt. Aged in earthen pots, it boasts a medley of spiciness, sweetness, and umami-ness. It's the secret to Korean cuisine's rich, flavorful dishes—perfect for soups, stews, grills, and stir-fries. With global popularity and undeniable deliciousness, this fusion favorite has earned its spot as a must-have in my kitchen.
Asian grocery stores are often the best sources for authentic varieties, offering multiple brands and levels of spiciness. Larger supermarkets are increasingly stocking gochujang in their international or ethnic foods sections, although the selection might be more limited. If brick-and-mortar stores aren't an option, online retailers like Amazon offer a broad range, from traditional Korean brands to Americanized versions, and you can read reviews to gauge each one's authenticity or spiciness. This is the gochujang from Amazon that I use for reference.
Here are the ingredients on display. See the recipe card for quantities.
For the Bowl:
- Meati crispy cutlets chicken
- ramen rice noodles - Forbidden Rice Ramen from Lotus Foods is great
- olive oil or avocado oil
- carrot - you can buy carrots pre-shredded
- peppers, any color
- green onions
- salted pistachios or peanuts
- lime wedges for serving
- optional - additional dressing like Easy Vegan Ranch Dressing
For the Sauce
- gochujang (Korean red chili paste)
- soy sauce or tamari
- sesame oil
- maple syrup
- rice vinegar
- toasted sesame seeds for garnish
- A splash of water or broth to thin it out, if needed
Take a look below at the process shots for a visual overview. See the recipe card for details.
If your Meati cutlets are frozen, make sure to defrost them in the fridge for the best texture results.
Prep the Veggies: First, prep the lettuce, cucumber, carrot, peppers, green onions, and cilantro. Mince the garlic and ginger for the sauce.
Prepare the Gochujang Sauce: Combine the ingredients in a small bowl or blender. Mix until well combined.
Coat and Cook the Meati: Coat the Meati Chicken pieces with 2 tablespoons of prepared gochujang sauce and cook them in a pan for a few minutes on each side.
Noodles: Bring a pot of water to a boil. Add noodles and cook according to package instructions. Drain and rinse under cold water, then transfer to a bowl.
Assemble the Bowls: In individual bowls, start with a lettuce base. Add noodles, cucumber slices, grated carrots, peppers, green onions, and cilantro. Top with the Meati chicken pieces.
Final Touches: Drizzle the remaining gochujang sauce over each bowl. Garnish with pistachios or peanuts and serve with lime wedges if you'd like. You can opt for an additional dressing like this easy vegan ranch for a cooling effect in your bowl.
- Defrost the Meati: Defrosting the Meati first is important. If you go straight from freezer to frying, the texture might change, so make sure to defrost in the fridge overnight for best results.
- Coat the Meati: While you can always add the sauce as a dressing, I love coating the Meati with the Gochujang sauce for a richer taste.
- Alternative Option: Add the Meati to an air fryer instead of pan frying and bake for 8 minutes at 350°F (175°C). This is the recommended method on their packaging.
- Cook Noodles Al Dente: Keep an eye on your noodles. Cooking them al dente ensures they don't become mushy.
- Keep the Veggies Fresh: Slice your veggies while the Meati is cooking to keep them crisp and fresh.
- Garnish: Top off your bowl with additional fresh herbs or sesame seeds.
- Dressing: Adding an additional dressing, like easy vegan ranch can add cooling flavors to this bowl.
- Go Nutty: Add ¼ cup of peanut butter to the Gochujang sauce for a nutty twist.
- Seasonal Veggies: Feel free to swap in seasonal vegetables to keep the bowl vibrant and fresh all year round.
Absolutely, though Meati offers a unique texture that's hard to replicate, you can always use tofu or tempeh.
The sauce should keep well for up to two weeks when stored in an airtight container.
To make this recipe gluten-free, ensure you use gluten-free noodles and a gluten-free soy sauce or tamari.
- ½ cup gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- Optional: A splash of water or broth to thin it out, if desired.
For the Bowl
- 2 ramen noodle cakes
- 1 box of Meati crispy cutlets
- 1 head of lettuce (any preferred lettuce is fine)
- 1 cucumber, sliced
- 2 bell peppers or 4 mini peppers, sliced (any preferred color)
- 1 cup shredded carrots (about 2 large carrots)
- 3 sliced green onions
- ¼ cup cilantro, chopped roughly
- ½ cup salted pistachios or peanuts
- lime wedges for serving
- Prep the Ingredients: If necessary, defrost the Meati cutlets overnight in the fridge for best results. Wash, chop, and slice the lettuce, cucumber, carrot, peppers, green onions, and cilantro. Mince the garlic and ginger for the sauce.
- Prepare the Sauce: In a small bowl, mix together gochujang, soy sauce, sesame oil, maple syrup, minced garlic, and sesame seeds until smooth. If the sauce is too thick, thin it out with a tablespoon of water.
- Cook the Noodles: Fill a medium-sized saucepan with water and bring it to a rolling boil. Toss in the noodles and cook them per the packaging guidelines. Once done, drain the noodles and rinse them under cold water until they're completely cool. Set aside.
- Cook the Meati Chicken: While the noodles are cooking, coat the Meati cutlets with some of the sauce you just made. Place the chicken in the hot pan (or in the air fryer or oven, see notes). Cook until golden on the underside, which should take about 3 minutes. Flip the Meati chicken and cook for another 2 minutes or until fully cooked. Move the chicken to a cutting board, let it rest for about 5 minutes, and then cut it into slices or bite-sized chunks.
- Assemble the Bowls: Divide the cooked noodles, lettuce, cucumber slices, grated carrots, peppers, sliced green onions, fresh cilantro, pistachios, and your cooked, sliced Meati into individual bowls. Drizzle each bowl with a generous amount of the remaining sauce. Serve lime wedges on the side if you like a citrusy kick.
Defrosting the Meati first is important. If you go straight from freezer to frying, the texture changes, so make sure to defrost in the fridge overnight.
Substitute using a pan with an air fryer or oven to cook the Meati. Preheat the air fryer to 400°F and cook the thawed Meati for 6-8 minutes. Use an oven at 375°F and cook for 22 minutes.
To store the sauce, place it in an airtight jar or bottle. Store it in the refrigerator. It should keep well for up to two weeks.
If you desire to temper the spiciness of the gochujang sauce, feel free to add an extra dressing like a vegan ranch. It will help balance and cool down the flavors to your preference.
Nutritional profile is only an estimate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads, Bowls
- Method: Stove top
- Cuisine: American, Korean-Inspired
- Diet: Vegan
- Serving Size: 1 bowl
- Calories: 418
- Sugar: 19.6 g
- Sodium: 1194.1 mg
- Fat: 20.1 g
- Carbohydrates: 57 g
- Protein: 18.1 g
- Cholesterol: 0 mg
Keywords: black ramen, gochujang, spicey