Fired Up In REV: Chef Daniel's Plant-Based Chicken with Sesame Soba Noodles



What is plant-based and why did I select plant-based chicken sesame soba noodles?

Plant-based food consist largely or solely of vegetables, fruits, legumes, seeds, nuts, grains, pulses, or other foods derived from plants rather than animal products. Soy protein is a protein isolated from soybean, made from soybean meal that has been dehulled and deflated. The soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates and isolates. Soy protein isolates has been used since 1959 in food due to its functional properties.

Plant-based meals were a mainstay in relatively poor countries due to necessity, with plants and tubers being in relative abundance compared to grains. A plant-based diet has many benefits but the main one is the reduction of heart disease.

I chose this dish to blend a versatile trends of plant-based and Asian food, specially because we here at the University of Waterloo have a strong international student base. -Chef Daniel


  • Plant based chicken   453 g
  • Soba noodles   227 g
  • Soy sauce   30 ml
  • Teriyaki sauce   20 ml
  • Rice vinegar   30 ml
  • Fresh grated ginger   15 g
  • Olive oil   118 ml
  • Red peppers   85 g
  • Carrots   85 g
  • Yellow peppers   85 g
  • Green onions   85 g
  • Brown sugar   29 g
  • Sesame seeds   22 g


  1. Fill a large pot of lightly salted water and bring to a boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to bite.
  2. Make a marinade sauce with the soy, teriyaki, rice wine, brown sugar.
  3. In the wok add the oil, ginger, peppers, carrots, chicken and quickly sauteed, add the marinade sauce, reduce a bit, and then add the noodles, cook for a bit, and adjust seasoning.
  4. Remove from wok, garnish with sesame seeds and green onions, served hot.