Crispy Meati Chicken Noodle Bowl With Gochujang Sauce
Make your next meal with this delicious Crispy 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. This bowl is the epitome of nutritious indulgence, perfect for lunch or dinner.
Ingredients
Gochujang Sauce
- 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 Meati crispy cutlets
- 1 head 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
Instructions
- Prepare: 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.
- Mix: 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.
- Boil: 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: 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: 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.
Notes
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.
Nutrition
Calories: 333kcalCarbohydrates: 38gProtein: 18gFat: 15gSaturated Fat: 2gSodium: 319mgFiber: 10gSugar: 17gCalcium: 129mgIron: 3mg
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