Noodle salad with sesame and Chicken Chunks

Noodle salad recipe with sesame and Chicken Chunks 


  • 30 Minutes
  • 4 Servings
  • 1 box of vegan Chicken Chunks
  • 300 grams soba noodles
  • 100 grams of peas frozen
  • 100 grams of broad beans frozen
  • 1 bunch of spring onions
  • 15 grams of mint leaves
  • 1 tablespoon of sesame seeds
  • 3 tablespoons of olive oil
  • 1 teaspoon of sesame oil
  • 4 tablespoons of lime juice
  • 1 tablespoon of soy sauce
  • 1 inch of ginger
  • 1 chill pepper
  • ½ teaspoon of granulated sugar
  • 2 tablespoons of sweet soy sauce
  • oil to fry in


  1. Remove the seeds from the pepper and chop the pepper finely.

  2. Cut the spring onion into rings and chop the mint leaves finely.

  3. Peel the ginger root and chop finely.

  4. Toast the sesame seeds in a dry frying pan until they start coloring.

  5. Make a dressing by thoroughly stirring the olive oil, sesame oil, lime juice, soy sauce, ginger, red pepper and granulated sugar together.

  6. Stir the vegetables and dressing through the noodles.

  7. Cut the Chicken Chunks into small strips.

  8. Heat 2 tablespoons of oil in a frying pan and fry the Chicken pieces until they are nicely browned. Add the soy sauce.

  9. Divide the noodle salad over 4 plates and divide the chicken chunks over the plates. Sprinkle with the toasted sesame seeds.

table full of small plate dishes