Soba Bowl

Duration: 30 Min

Difficulty: Medium

Ingredients

How many people?

Noodles

servings Soba noodles

pc. Pomegranate

pc. Peperoncini

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)

pinch of salt

pc. Lime

Herbs and cress of your choice (coriander; chives; micro leaves; etc.)

Dressing

4 tbsp

soy sauce

4 tbsp

sesame oil

4 tbsp

rice vinegar

1 tbsp

light sesame, roasted

1 tbsp

black sesame, roasted

1 tbsp

honey

Preparation

Prepare the soba noodles according to the packaging instructions and quench with cold water.
Halve the pomegranate and remove the seeds.
Cut the peperoncini into fine rings.
Marinate planted.chicken with 2 tbsp. soy sauce and 2 tbsp. sesame oil, fry over medium heat in a non-stick pan until golden brown on both sides, remove and set aside.
Heat the vegetable oil in the same pan, sauté the asparagus for 1 min, season with salt and set aside.
Mix all the dressing ingredients together.
Cut the lime into eighths.
Arrange the soba noodles in a bowl, add the remaining ingredients, drizzle with the dressing, garnish with lime wedge, herbs and cress.

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