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Ingredients
4
Portions
Noodles
4 ports. Soba noodles
1 piece . pomegranate
1 piece . Pepperoncini
350g planted.chicken Nature
2 tbsp soy sauce
2 tbsp sesame oil
200g sugar snap peas or green asparagus, extra fine
1 tbsp vegetable oil (e.g. rapeseed oil)
1 pinch of salt
1 pc. lime
Herbs and cress of your choice (cilantro, chives, micro leaves, etc.)
dressing
4 tbsp soy sauce
4 tbsp sesame oil
4 tbsp rice vinegar
1 tbsp light sesame seeds, roasted
1 tbsp black sesame seeds, roasted
1 tbsp honey
4 ports. Soba noodles
1 piece . pomegranate
1 piece . Pepperoncini
350g planted.chicken Nature
2 tbsp soy sauce
2 tbsp sesame oil
200g sugar snap peas or green asparagus, extra fine
1 tbsp vegetable oil (e.g. rapeseed oil)
1 pinch of salt
1 pc. lime
Herbs and cress of your choice (cilantro, chives, micro leaves, etc.)
dressing
4 tbsp soy sauce
4 tbsp sesame oil
4 tbsp rice vinegar
1 tbsp light sesame seeds, roasted
1 tbsp black sesame seeds, roasted
1 tbsp honey
Products in this recipe
planted.chicken
nature
Preparation
1
Prepare soba noodles according to the packaging instructions and rinse with cold water
2
Halve the pomegranate and remove the seeds.
3
Cut the pepperoncini into fine rings.
4
planted. Marinate the chicken with 2 tablespoons of soy sauce and 2 tablespoons of sesame oil, fry until golden brown on both sides in a non-stick pan over medium heat, remove and set aside.
5
Heat vegetable oil in the same pan, fry the asparagus for 1 minute, season with salt and set aside.
6
Mix all dressing ingredients together.
7
Cut the lime into eighth wedges.
8
Arrange the soba noodles in a bowl, add the remaining components, drizzle with the dressing, garnish with a lime wedge, herbs and cress.
