CHICKEN OR TOFU DRAGON BOWL WITH SRIRACHA NOODLES

Chicken or Tofu Dragon Bowl

1 pound boneless, skinless chicken breast, cut into strips, or 1 to 2 cups slivered tofu, or ½ pound block of tofu, cut into ¼-inch slices.

6 cups mixed salad greens

½ cup canned mandarin oranges

½ cup avocado, cut into wedges

½ cup fried wonton noodles

1 packet uncooked, broken-up ramen noodles (optional)

Dragon bowl dressing (see recipe)

Sriracha noodles (see recipe) or 1 packet cooked ramen noodles (optional)

½ cup shredded carrot

½ cup shredded beet

1 cup alfalfa sprouts

White sesame seeds (sprinkle as desired)

Chia seeds (sprinkle as desired)

MARINADE

1 cup soy or tamari sauce

1/3 cup brown sugar

Juice of ½ lemon

1 tablespoon sesame seed oil

Prepare chicken and/or tofu: In medium bowl, mix the marinade ingredients, then add the chicken or tofu. Marinate in fridge for at least 20 minutes or up to 6 hours.

Preheat oven to 350F. Line a baking sheet with parchment paper. Arrange the chicken or tofu on the sheet. Bake, turning once, until done, 20 to 25 minutes. Remove.

Prepare the greens: In a large bowl. Toss the mixed greens with the mandarin orange segments, avocado, wonton noodles and uncooked amen (if using). Drizzle with dressing and toss to cover greens.

Assemble the dragon bowl: Place the Sriracha noodles or cooked ramen on the bottom of serving bowls or containers. Add dressed greens, chicken or tofu along with remainder of ingredients. Drizzle a bit more dressing and sprinkle sesame and chia seeds. Makes 2 servings.

Dragon bowl dressing

1/3 cup rice or apple cider vinegar

1 tablespoon finely minced ginger

1 tablespoon finely minced garlic

¼ teaspoon white pepper

1/3 cup soy or tamari sauce

2 tablespoons sesame oil

2 tablespoons orange juice

¼ cup chopped scallions

2 tablespoons peanut butter (optional)

1 tablespoon honey

1 tablespoon plum sauce or mango chutney (optional)

1/3 cup light olive oil or grapeseed oil

Place vinegar, ginger, garlic, pepper, soy or tamari, sesame oil, orange juice, scallions, peanut butter, honey, oil and plum sauce or mango chutney in a large mason jar, seal lid and shake for 1-2 minutes or until fully blended. Makes 1 ¼ cups.

Sriracha noodles

These noodles offer a spicy base to your dragon bowl, making it more filling.

8 ounces dried chow Mein or ramen noodles, or 2 cups of cooked quinoa or brown rice

¼ cup soy or tamari sauce

2 tablespoons sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

½ teaspoon Sriracha sauce

1 tablespoon lemon juice

¼ cup diced scallions

In a large pot of boiling water, cook the noodles until tender. Drain and rinse in cold water. If using quinoa or rice, allow it to cool. Place the noodles in a large bowl and toss all ingredients together. Use a base to dragon bowl before adding greens.