DDD Ep. #8 - Vegan Spicy, Sticky Korean BBQ Chicken & Sesame Hibachi Noodles

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often cheaper and has a similar texture.

gochujang

💰Cheaper: sriracha

Sriracha is more widely available and less expensive.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar can provide a similar sweetness at a lower cost.

sesame oil

💰Cheaper: olive oil

Olive oil is a more common cooking oil and often cheaper.

Add 3 tablespoons of agave nectar to a pot.

Whisk the agave nectar as it heats up.

Add 2 minced garlic cloves to the pot.

Add 1 tablespoon of crushed red pepper to the pot, adjusting for heat preference.

Stir in 1 tablespoon of gochujang.

Add the juice of 1/2 lime to the mixture.

Add 2 teaspoons of sesame oil and whisk everything together.

Let the sauce heat and thicken.

Cut Beyond Meat chicken strips into smaller pieces, about 3 inches long.

Add the chicken to the pot with the sauce once it thickens.

Cook the chicken until it is well coated in the sauce.

In a separate pan, melt 2 tablespoons of vegan butter.

Add 2 tablespoons of brown sugar and 2 minced garlic cloves to the melted butter.

Stir in 4 tablespoons of soy sauce and 1 tablespoon of cornstarch.

Add 1 tablespoon of crushed red pepper to the mixture.

Add 5 tablespoons of sesame oil and stir until thickened.

Cook the chicken until it is tender and coated in the sauce.

Prepare 1/2 pound of noodles according to package instructions.

Combine the chicken with the cooked noodles.

Garnish with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens