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Eggplant and Chicken Vermicelli Salad

Costo $8, salva $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Vegetables

    • 🍆 2 eggplants

  • Protein

    • 🍗 2 chicken tenders

  • Noodles

    • 30g vermicelli noodles

  • Seasoning

    • 1 tbsp vinegar
    • 🍬 1 tsp sugar
    • 2 tsp soy sauce
    • 1 tbsp sesame oil
    • 1 tsp white sesame seeds

PASSI

1

Cut the eggplants in half lengthwise, rinse with water, and wrap in plastic wrap. Microwave at 600W for 3 minutes, then cool in water while still wrapped. Tear into bite-sized pieces.

2

Remove the tendons from the chicken tenders. Boil water in a pot, add the chicken, and cook until done while skimming off any foam.

3

Cook the vermicelli noodles according to package instructions, drain, and cut into bite-sized lengths.

4

Shred the cooked chicken into bite-sized pieces.

5

Mix the seasoning ingredients (vinegar, sugar, soy sauce, sesame oil, sesame seeds) in a bowl.

6

Combine the vermicelli noodles with the seasoning, then add the chicken and eggplants. Mix well.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 15g
    Proteine
  • 10g
    Carboidrati
  • 7g
    Grassi

💡 Suggerimenti

This salad is best served chilled, making it perfect for meal prep.You can substitute chicken with tofu for a vegetarian option.Store leftovers in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.