Noodle salad recipe with sesame and Chicken Chunks

Noodle salad recipe with sesame and Chicken Chunks


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


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

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

  • Peel the ginger root and chop finely.

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

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

  • Stir the vegetables and dressing through the noodles.

  • Cut the Chicken Chunks into small strips.

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

  • 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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