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  • Rice Noodles (thin) 750.0 g
  • The Vegetarian Butcher NoChicken Chunks (1x1.75kg) 300.0 g
  • Oil 45.0 ml
  • Garlic cloves, minced 20.0 g
  • Shiitake mushrooms, cut in half if large 200.0 g
  • Light Soy Sauce
  • Broccolini, cut diagonally, blanched 200.0 g
  • Sugar snaps, cleaned, blanched 200.0 g
  • Haricot vert, blanched 100.0 g
  • Small cucumber, cut diagonally 150.0 g
  • Radish, cut in stripes 100.0 g


  • Spring onion, finely sliced 30.0 g
  • Toasted black and white sesame seeds 5.0 g

Designed for professional chefs, check out this Vegan NoChicken Chunks Teriyaki Salad recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Teriyaki Sauce and The Vegetarian Butcher NoChicken Chunks.



  1. Dressing:

    • To make the dressing, combine all the ingredients together in a bowl or blender. Whisk or blend until mixture becomes well incorporated. Taste and adjust seasoning.
  2. Salad:

    • Cook the rice noodles according to the instructions of the package. Pass the noodles under running cold water to stop the carry over cooking. Drain and toss with a little amount of oil to prevent it from sticking.
    • BlanchThe Vegetarian Butcher NoChicken Chunks. Heat a wok over high heat, add oil and add them to the wok.
    • Add the garlic and shiitake mushrooms. Season with light soy sauce.
    • Add the blanched vegetables and toss to combine. Season to taste.
    • Remove from heat and let it cool slightly.
    • Toss in cucumber and the radish.
    • Add the vegetables to the rice noodles. Drizzle with the dressing and toss to combine. Taste and adjust seasoning.
  3. Garnish:

    • Garnish with spring onions and toasted sesame seeds.