We put a plant-powered twist on a classic: Kung Pao Chicken Ramen. Made with our Original Plant Chicken Pieces and Immi Eats ramen, this dish is a protein packed, mouthwatering fusion you won’t believe is 100% plant-based.
To make the Kung Pao Sauce, whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tbsp or two of the chili garlic sauce. Set aside.
Next, cook the immi ramen according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
While the noodles are being prepared, preheat a sauté pan on high, then reduce to medium heat. Lightly coat pan with 1 tbsp oil and add frozen Daring Original Plant Chicken pieces, cooking 5 to 6 minutes and turning occasionally until they’re golden brown on both sides. Transfer the Daring pieces to a clean plate and set aside.
Add the remaining 1 tbsp oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini and garlic and sauté for 2 more minutes, stirring occasionally.
Stir in the Kung Pao Sauce, cooked Daring Plant Chicken pieces, and immi ramen noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
Remove from heat and serve immediately, garnished with your desired toppings.