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Noodle salad recipe with sesame and Chicken Chunks
- 30 Minutes
- 4 Servings
Ingredients
- 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
Preparation
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Remove the seeds from the pepper and chop the pepper finely.
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Cut the spring onion into rings and chop the mint leaves finely.
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Peel the ginger root and chop finely.
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Toast the sesame seeds in a dry frying pan until they start coloring.
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Make a dressing by thoroughly stirring the olive oil, sesame oil, lime juice, soy sauce, ginger, red pepper and granulated sugar together.
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Stir the vegetables and dressing through the noodles.
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Cut the Chicken Chunks into small strips.
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Heat 2 tablespoons of oil in a frying pan and fry the Chicken pieces until they are nicely browned. Add the soy sauce.
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Divide the noodle salad over 4 plates and divide the chicken chunks over the plates. Sprinkle with the toasted sesame seeds.
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