The Vegetarian Butcher NoChicken Teriyaki Salad - Foodservice

The Vegetarian Butcher NoChicken Teriyaki Salad - Foodservice

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.






  • 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
  • Serving size 10

    Quantity per portion

    • Energy kcal 366
    • Protein 17.7g
    • Carbohydrates incl. Fibers 41.7g
    • Carbohydrates excl. Fibers 42.3g
    • Sugars 4.8g
    • Fiber 7.0g
    • Fats 12.0g
    • Saturated fats 1.6g
    • Unsaturated fats 9.7g
    • Monounsaturated fats 3.5g
    • Polyunsaturated fat 3.9g
    • Trans fat 0.0g
    • Cholesterol 0mg
    • Sodium 1023mg
    • Salt 2.56g
    • Calcium 8%
    • Iron 10%
    • Potassium 9%
    • Vitamin C 45%
    • Vitamin A 17%

Preparation method

  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.