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.

Servings

10

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Ingredients

  • 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.