Introduction
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
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
- Make a marinade sauce with the soy, teriyaki, rice wine, brown sugar.
- 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.
- Remove from wok, garnish with sesame seeds and green onions, served hot.
