The Vegetarian Butcher NoChicken Teriyaki Salad – recipe | Unilever Food Solutions UK

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For the NoChicken:

For the vegetables:

  • Sesame oil 25 ml
  • Reduced Salt Soy Sauce 25 ml
  • Sugar Snap Peas 100 g
  • Tenderstem Broccoli 100 g
  • Green beans 100 g
  • Shitake mushrooms 100 g
  • edamame 100 g
  • Pak Choi 150 g

For the noodles:

  • Rice noodles, dried 400 g
  • Sesame oil 25 ml
  • Reduced Salt Soy Sauce 15 ml

To finish and serve:

  • Reduced Salt Soy Sauce 10 ml
  • Sesame seeds 15 g
  • Sesame oil 25 ml
  1. For the NoChicken:

    • Rub 'The Vegetarian Butcher' NoChicken Chunks in KNORR Professional Blue Dragon Teriyaki Marinade.
    • Roast in oven at 180c for 8 minutes.
  2. 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,
  3. 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.
  4. 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.