Crispy Vegan Chicken with Spicy Coconut Ramen
Ingredients
Ramen
- 2 veg kimchi @mikesmightygood (including seasoning packet + oil packet)
- 1-2 tbsp sriracha
- 1/2 cup coconut milk (from a can)
- 2 cups filtered water
Crispy tofu
- 1 package vegan chicken strips
- 1/4 cup corn starch
- 2 tbsp avocado oil or frying oil of choice
Toppings
- 1/2 cup frozen corn
- 4 green onions, roughly chopped
- Collard greens or spinach
- Jalapeño
- Kimchi
- Lime
- Cilantro
- White sesame seeds
Preparation
Remove vegan chicken from package and thaw if frozen, then roll each strip in corn starch to coat all sides.
Heat a skillet over medium heat, add enough avocado oil to cover the bottom, cook vegan chicken on each side until golden and crispy, season with salt, and place on a paper towel-lined plate.
In a separate skillet, add 1 tablespoon avocado oil and sauté green onions, corn, and greens for 5-6 minutes, seasoning with salt and pepper.
For the ramen, in a pot, combine 2 cups filtered water, 1/2 cup coconut milk, and sriracha, bring to a boil, then add the seasoning and oil packets from the kimchi ramen.
Cook the ramen noodles in a separate pot according to package directions, either on the stove or in the microwave, and strain them.
Serve by placing ramen noodles in a bowl, ladling the broth over them, and topping with sautéed green onions, crispy vegan chicken, greens, and corn, then garnish with cilantro, sesame seeds, and a squeeze of lime.
Tips
Do not overcook the noodles to prevent them from becoming mushy.
