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ImpossibleTM Chicken Tender Noodle Bowl

Chef J Michael Melton
A noodle bowl featuring Impossible Chicken Tenders Made From Plants, vermicelli noodles, shaved watermelon radish, thinly sliced carrot and romaine lettuce, served with a spicy sweet dressing, and fresh lime wedges.
  • 4Servings
  • Super Easy
  • 13Ingredients
  • 30 minPreparation
  • 30 minCooking
  • 60 Total TimeTotal Time

Enjoy this Impossible™ Chicken Tender Noodle Bowl recipe with family and friends–it's deliciously fresh and versatile for lunch or dinner. Change out the veggie ingredients according to what your preference may be, or what's in season. Try roasted mushrooms, cherry tomatoes, and thinly sliced red or green cabbage in place of the romaine, carrots and cucumber. Or, sliced sugar snap peas, roasted sweet potato, and baby spinach.

The crispy, juicy Impossible™ Chicken Tenders Made From Plants and sweet, spicy and savory dressing are the real stars of the show here. The noodles and whatever tasty vegetable combo you choose, will be tied together in flavorful harmony by the meaty tenders made from plants, the tart-sweet dressing, and all the tasty garnishes and herbs. Enjoy!

13 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Chicken Tenders Made From Plants
  • 8 Ounces Rice Vermicelli Noodles
  • 1/2 head thinly shredded romaine lettuce, washed and dried
  • 2 carrots, sliced into thin matchsticks about 2 inches long
  • 1 large English Cucumber, sliced into thin matchsticks about 2 inches long
  • 2 Tablespoons plant-based fish sauce
  • Juice of 2 limes, plus additional lime wedges for serving
  • 3 tablespoons brown sugar dissolved in 6 tablespoons hot water
  • 2 cloves garlic, minced
  • 4 Fresno chiles, deseeded and finely chopped
  • thinly shaved watermelon radish
  • Fresh sprigs of cilantro, Thai basil and mint
  • Chopped Roasted Peanuts
4 steps
  1. Cook the Noodles

    Prepare the noodles according to package instructions. Divide cooked noodles among 4 bowls.

  2. Make the Dressing

    Combine plant-based fish sauce, juice of 2 limes, brown sugar/hot water mixture, minced garlic and Fresno chiles. Omit chiles for a kid-friendly version of this recipe.

  3. Prepare the Tenders

    Prepare the Impossible Chicken Tenders according to package instructions. Slice into sections or keep whole for serving.

  4. Build the Noodle Bowls

    To each bowl of noodles, add shredded romaine lettuce, carrots, cucumbers, and tenders. Garnish with shaved radish, sprigs of fresh herbs, and chopped peanuts. Serve with dressing and additional lime wedges. Enjoy!

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