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.

20 minutes

10 servings

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

Preparation

For the NoChicken: Rub 'The Vegetarian Butcher' NoChicken Chunks in KNORR Professional Blue Dragon Teriyaki Marinade.
Roast in oven at 180c for 8 minutes.
For the vegetables: Trim the green beans and tenderstem broccoli. Blanch and refresh the green vegetables.
Quarter the shitake mushrooms and marinade in sesame oil and soy sauce.
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.
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.

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