Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

3 Comments

 

All Photos © Christine Elise McCarthy 2014

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Like most of my recipes, this one is pretty easy & very customizable.  I used the vegetables I had handy.  You can use these or any others you might have or prefer.  I used Korean Gochujang but sriracha or chili paste will do.

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I used soba noodles but ramen or even a thin spaghetti would be great, too.

I use this amazing & easy ginger from a jar but fresh ginger is even better.  And I used my favorite faux chicken from Beyond Meat but any vegan option (or even real chicken – if you eat that stuff) will do.  Tastes great cold, too!

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I also used bottled ponzu sauce but you can make your own if you cannot find it bottled.

This really is delicious & so colorful & reasonably healthy, I recommend it very highly!

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

serves 4 very well

INGREDIENTS

9 oz vegan chicken

12 oz soba noodles

for the marinade

1/4 cup ponzu sauce

1 tsp ginger – minced

1 TBS brown sugar

3 garlic cloves – minced

1 tsp sesame oil

for the sauce

1/4 cup water

1/4 cup low sodium soy sauce

1/4 cup ponzu sauce

2 TBS brown sugar

1 TBS gochujang or sriracha or chili paste

for the vegetables

1-3 tsp sesame oil

1 cup edamame

1 cup carrots – grated

1 cup red bell pepper – cut into strips

1 cup broccoli – cut into small florets

1/2 cup purple cabbage – chopped

as garnish

toasted or regular sesame seeds

cilantro – chopped

lime wedges

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DIRECTIONS

Mix the marinade ingredients together & marinate the vegan chicken for 20 minutes –  or – up to overnight.

Cook the noodles as per directions, drain, rinse will cool water & set aside.

Heat a little sesame oil in a large saute pan & cook the chicken & extra marinade over high heat until the chicken begins to brown & glaze up.  Put it in a plate & set aside.

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In the same pan, heat some sesame oil (use as little as you can to saute the vegetables – adding more as needed) over medium heat & saute the veggies until tender.  Set the vegetables aside.

In the same pan, heat the water, soy sauce, ponzu sauce, brown sugar & gochujang (or sriracha or chili paste) over heat & boil it until it thickens somewhat.

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Stir in the noodles & stir well to combine.  Toss in the vegetables & chicken.  Heat through.

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Garnish with sesame seeds & cilantro & lime wedges & devour!

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3 thoughts on “Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

  1. This was delicious! I have a 4 year old niece (not the best veggie eater), and a brother-in-law that isn’t a fan of veggie meat. My sister (vegetarian but also not the best veggie eater) and I thought this sounded good and made it for dinner. It was a hit! We gave my niece a little with her pizza and she actually didn’t want the pizza and asked for a bowl of her own and ate it all. We all loved it! My brother in law even liked the beyond meat! Seriously such a great recipe!! Thank you for sharing this!!!!!!

    Like

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