Noodle salad with sesame and Chicken Chunks

Noodle salad with sesame and Chicken Chunks
Preparation time 30 minutes
For 4 servings

1 box of vegan Chicken Chunks
300 grams (soba) noodles
100 grams of peas (frozen)
100 grams of broad beans (frozen)
1 bunch of spring onions
15 grams of mint leaves
1 tablespoon of sesame seeds
3 tablespoons of olive oil
1 tablespoon of sesame oil
4 tablespoons of lime juice
1 tablespoon of soy sauce
1 inch of ginger
1 chili pepper
½ teaspoon of granulated sugar
2 tablespoons of sweet soy sauce
Oil to fry in

Cook the noodles as indicated on the package and rinse with cold water. Blanch the peas and beans briefly. Remove the seeds from the pepper and chop the pepper finely. Cut the spring onion into rings and chop the mint leaves finely. Peel the ginger root and chop finely. Toast the sesame seeds in a dry frying pan until they start coloring.

Make a dressing by thoroughly stirring the olive oil, sesame oil, lime juice, soy sauce, ginger, red pepper and granulated sugar together. Stir the vegetables and dressing through the noodles. Cut the Chicken Chunks into small strips. Heat 2 tablespoons of oil in a frying pan and fry the Chicken pieces until they are nicely browned. Add the soy sauce. Divide the noodle salad over 4 plates and divide the chicken chunks over the plates. Sprinkle with the toasted sesame seeds.