Plant-based Sesame ‘Chicken' + Noodles
Make takeout for dinner at home healthier with this Plant-based Sesame ‘Chicken' + Noodles!
Servings: 4 servings
Ingredients
SESAME 'CHICKEN' (CAULIFLOWER):
- 1 head of Cauliflower, chopped in medium chunks
- 2 cups bread crumbs, GF if needed! (Post for info!)
- 1 cup corn flakes, crushed into very small pieces
- ½ cup organic all-purpose flour
- 1 cup Almond milk (You can use your fave plant-based milk!)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
SAUCE:
- 1 tablespoon sesame oil (You can also use olive oil, if preferred)
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar (You can also use white wine vinegar, if preferred)
- 2 Tbsps raw honey
- 2 Tbsps sweet chili sauce
- 3 Tbsps ketchup, organic
- 2 Tbsps organic brown sugar
- 4 Tbsps soy sauce
NOODLES:
- 1 (16 oz.) package bucatini pasta (You can use your fave noodle or noodle shaped pasta)
- 1 tablespoon Extra virgin olive oil + 1 Tbsp
- 3 Tbsps vegan butter
- 4 garlic cloves, minced
- ½ teaspoon garlic powder
GARNISH + OTHER:
- Sesame seeds
- Scallions (aka green onions), chopped
- Broccoli, sautéed, steamed or roasted (See Notes!)
Instructions
TO MAKE THE SESAME 'CHICKEN' (CAULIFLOWER):
- Preheat your oven to 450 degrees Fahrenheit and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.
- In a medium bowl, add the milk, flour, garlic powder, salt, black pepper, and smoked paprika, and whisk together until combined. Set aside.
- In ziplock bag, add the crushed corn flakes and breadcrumbs together and shake them together until well combined and blended.
- Now, dip each cauliflower into batter (shaking off any excess) and then add it into the coating mixture within the ziplock bag, shaking everything together until cauliflower bite is well coated. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.
- Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.
TO MAKE THE NOODLES:
- Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.
- Over medium-high heat, add 1 tablespoon of olive oil and butter to a heated 12-inch skillet. Add the minced garlic and sauté for 1-2 minutes or until fragrant.
- Add the garlic powder and stir until combined. Add in the cooked pasta (noodles), stirring everything together (best when using tongs) until pasta is fully coated. Set aside.
TO MAKE THE SAUCE + ASSEMBLY:
- In a large 12-inch skillet over medium-high heat, add the sesame oil and garlic cloves, sautéing until fragrant, about 1-2 minutes. Add the brown sugar, honey, rice vinegar, sweet chili sauce, ketchup, and soy sauce, stirring until combined, the sugar has dissolved, and everything begins to bubble.
- Reduce the heat to medium-low and once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated. Sprinkle with sesame seeds.
- To serve, add the coated noodles to a plate or bowl and top with sautéed broccoli (if using) followed by sesame 'chicken'/cauliflower. Garnish with chopped scallions, if desired. Repeat for all servings.
- Bon Appetit!
Notes
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet when ready to serve.
- STEAMED BROCCOLI: Quickly boil or steam your broccoli for a few minutes until "al dente" if you don't want to have a little crunch adding it directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
- GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the breadcrumbs, cornflakes, soy sauce and side dish are gluten-free. The best GF-friendly sides include cauliflower rice, wild rice, quinoa, GF noodles or pasta, or other roasted veggies.
- VEGAN OPTION: To make this dish vegan, simply substitute the honey with maple syrup.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Plant-based Sesame 'Chicken' + Noodles. Everything from my fave skillet, baking sheets, wooden spoons, mixing bowls, and more. SEE THEM HERE!