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Ingredients
4
Servings
Pasta
4 servings. Soba noodles
1 pc. Pomegranate
1 pc. Peperoncini
350g planted.chicken Nature
2 tables poons soy sauce
2 tables poons sesame oil
200g sugar snap peas or green asparagus, extra fine
1 tables poon vegetable oil (e.g. rapeseed oil)
1 pinch of salt
1 pc. Lime
Herbs and cress of your choice (coriander, chives, micro leaves, etc.)
Dressing
4 tables poons soy sauce
4 tablespoons sesame oil
4 tbsp. rice vinegar
1 tables poon sesame light, roasted
1 tables poon sesame black, roasted
1 tbsp. honey
4 servings. Soba noodles
1 pc. Pomegranate
1 pc. Peperoncini
350g planted.chicken Nature
2 tables poons soy sauce
2 tables poons sesame oil
200g sugar snap peas or green asparagus, extra fine
1 tables poon vegetable oil (e.g. rapeseed oil)
1 pinch of salt
1 pc. Lime
Herbs and cress of your choice (coriander, chives, micro leaves, etc.)
Dressing
4 tables poons soy sauce
4 tablespoons sesame oil
4 tbsp. rice vinegar
1 tables poon sesame light, roasted
1 tables poon sesame black, roasted
1 tbsp. honey
Products in this recipe
planted.chicken
Nature
Preparation
1
Prepare soba noodles according to package instructions and quench with cold water
2
Cut the pomegranate in half and remove the seeds.
3
Cut the peperoncini into fine rings.
4
planted. Marinate chicken with 2 tablespoons soy sauce and 2 tablespoons sesame oil, fry over medium heat in a non-stick pan until golden brown on both sides, remove and set aside.
5
Heat vegetable oil in the same pan, sauté asparagus for 1 min, season with salt and set aside.
6
Stir together all dressing ingredients.
7
Cut lime into eighths.
8
Arrange soba noodles in a bowl, add remaining components, drizzle with dressing, garnish with lime wedge, herbs and cress.
