Chicken Teriyaki Salad

What The Cluck Teriyaki Salad

A light rice noodles and vegetable salad. With 'The Vegetarian Butcher' NoChicken and KNORR Professional Blue Dragon Teriyaki Marinade to produce this great tasting plant forward option for your menu. 


  • 0 Minute
  • 10 Servings
  • 600.00 g The Vegetarian Butcher What the Cluck
  • 200.00 ml Knorr Professional Blue Dragon teriyaki marinade
  • 100.00 g edamame
  • 100.00 g Shitake mushrooms
  • 100.00 g green beans
  • 200.00 g tenderstem broccoli
  • 100.00 g sugar snap peas
  • 15.00 g sesame seeds
  • 50.00 ml reduced salt soy sauce
  • 75.00 ml sesame oil
  • 400.00 g dried rice noodles
  • 200.00 g cucumber
  • 150.00 g pak choi


  1. For the NoChicken: Rub 'The Vegetarian Butcher' NoChicken Chunks in KNORR Professional Blue Dragon Teriyaki Marinade.

  2. Roast in oven at 180c for 8 minutes.

  3. For the vegetables: Trim the green beans and tenderstem broccoli. Blanch and refresh the green vegetables.

  4. Quarter the shitake mushrooms and marinade in sesame oil and soy sauce.

  5. For the noodles: Put the medium rice noodles into a pan of boiling water. Take off heat, cover and leave for 4 minutes. Refresh noodles under cold water, drain and mix with soy sauce and sesame oil.

  6. To finish and serve: Dish the noodles into suitable bowls. Top with sliced cucumber and vegetables dressed with sesame oil and soy sauce. AddTeriyaki NoChicken and sesame seeds.

table full of small plate dishes