This bowl has it all: salty-sweet noodles, crispy soy chick’n and a creamy mango avocado salsa.
Mango Avocado Salsa:
1 ripe mango, small dice
1 ripe avocado, small dice
1/2 red bell pepper
1 tbsp lime or orange juice
pinch of salt and pepper to taste
2 tbsp oil
4 soy chick’n fingers
2 cloves garlic, minced
2 servings spaghetti noodles
3 tbsp soy sauce
3 tbsp water
2 tbsp maple syrup or brown sugar
1/2 – 1 tbsp sriracha
Prepare the salsa by combining all the ingredients in a bowl. Set aside.
Boil the noodles according to package directions. Drain and set aside.
Cook the chick’n in the oil on medium heat, about 5 minutes per side, until golden brown on both sides. Add the garlic and cook a minute, until starting to brown.
Add the soy sauce, water, maple syrup or brown sugar and sriracha. Stir to combine, then add in the noodles and stir to coat.
Once noodles are coated and hot, divide into bowls and top with a few spoonfuls of salsa.
Tip: if you have leftover salsa, you can put it in an airtight container in the fridge for up to 2 days. You might want to add some lemon juice or more lime juice to keep it from getting too brown. Alternatively, you can make a half batch so you don’t have leftovers.
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