Firecracker Faux Chicken on Rice Noodle Salad
1 teaspoon soy sauce
2 1/2 tablespoons rice vinegar
2 tablespoons chili sauce or paste
1/2 teaspoon 5-spice (Chinese 5-spice)
1/2 teaspoon grated ginger
1/2 teaspoon grated ginger
1 1/2 tablespoon vegetable oil
pinch black pepper
2 cups textured soy protein
8 oz rice noodles
1 teaspoon of vegan fish sauce
1/2 cup shredded carrot
1/4 cup chopped peanuts
1/2 cup chopped cilantro
Prepare the Rice Noodle Salad:
8 oz rice noodles (thin ones)
1 teaspoon vegan fish sauce (made with sea weed)
1 teaspoon vegetable oil
1 teaspoon rice vinegar
1/2 cup shredded carrot
1/4 cup chopped peanuts
1/2 cup chopped cilantro
Firecracker Faux Chicken on Rice Noodle Salad If you like spicy food you're going to love this recipe - it's called firecracker faux chicken. I use textured soy protein cut into pieces or strips to create a nice spicy faux chicken and serve on rice noodle salad. Here goes…
Spicy Firecracker Faux Chicken Marinade What you will need: 1 teaspoon of soy sauce 2 tablespoon of rice vinegar 2 tablespoon of chili sauce or paste 1/2 teaspoon of 5-spice (Chinese 5-spice) 1/2 teaspoon of grated ginger 3 cloves of roughly chopped garlic 1 tablespoon of vegetable oil pinch of black pepper
Marinate the Faux Chicken:
Rehydrate 2 cups of textured soy protein. Mix marinade very well. Add textured soy protein and refrigerate. Marinate for 1 hour.
Prepare the Rice Noodle Salad:
Boil the rice noodles for 4 minutes as they cook very quickly. Then, rinse them in very cold water and drain them well. Add the vegan fish sauce, vegetable oil, rice vinegar and shredded carrot. Mix it up and refrigerate until needed.
Sear the Faux Chicken:
In a very hot preheated dry pan, sear the marinated textured soy protein for 1 minute per side just to caramelize the outside.
Toss the Salad:
Finish the salad… Add 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for the delicious firecracker faux chicken.
Serve the Spicy Firecracker Faux Chicken and Noodle Salad:
Go ahead and add the hot slices atop the cold, kind of tangy noodle salad and maybe add little sprinkle of peanuts.
So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try. Enjoy.
SO HOW'D IT GO?
I liked the faux chicken part, but I didn't have vegan fish sauce. I think it needed more soy sauce for marinating (but this could just be due to the absence of the fish sauce). I also wanted more dressing for the noodles themselves, but again, I couldn't get fish sauce. The amount of chili paste for the faux chicken was just right - spicy but not overwhelming.
also, I wasn't sure if the 2c of TVP was before or after rehydration, and it seems like a lot for dry, so I took it to mean the rehydrated amount. If 2c is the dry amount, then the marinade definitely needs more soy sauce.