Spicy Asian Noodle Taco Bowls
Perfectly seasoned Beyond Chicken Tenders served on a bed of savory Asian noodles, topped with a zesty homemade sauce and a side of fluffy rice. These vegetarian taco bowls combine the best of both worlds - the flavors of Asian cuisine and the convenience of taco night!
ingredients
- 1 package of Beyond Chicken Tenders
- 8 ounces Asian noodles of your choice
- 1 cup cooked rice
- 1 tablespoon vegetable oil
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup shredded cabbage
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts (optional)For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 teaspoons Sriracha sauce (adjust to taste)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
steps
- 1.
Preheat the oven according to the package instructions and bake the Beyond Chicken Tenders until crispy and golden.
- 2.
Cook the Asian noodles according to the package instructions. Drain and set aside.
- 3.
In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
- 4.
Heat vegetable oil in a large skillet over medium heat. Add the bell pepper, carrot, and cabbage. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- 5.
Add the cooked noodles to the skillet and pour in the sauce. Toss everything together until the noodles are well coated. Cook for an additional 2-3 minutes.
- 6.
Divide the spicy Asian noodles among four taco bowls. Top each bowl with crispy Beyond Chicken Tenders.
- 7.
Garnish with green onions, cilantro, and chopped peanuts if desired.
- 8.
Serve the taco bowls with a side of cooked rice.
