The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Free-range Sesame Chicken & Noodle Salad
Just try and resist this marinade: fragrant ginger, sweet maple syrup, savoury tamari. Mix it all with free-range British chicken, pan-fry until caramelised, then dish up over limey vegetable noodles.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 30g orange, miso and ginger dressing (use half) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 150g British Free Range chicken thighs
- 1 midi cucumber (use half)
- 80g sugar snap peas (use half)
- 25g honey (use half)
- 90g Tenderstem broccoli (use half)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper
- 2 tsp sesame seeds (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 684
Protein: 42g
Carbs: 60g
Fat: 32g
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 1 pepper
- 1 unwaxed lime
- 80g sugar snap peas
- 30g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 90g Tenderstem broccoli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 midi cucumber
- 2 tsp sesame seeds (Sesame)
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 668
Protein: 42g
Carbs: 57g
Fat: 31g
Sticky Free-range Sesame Chicken & Noodle Salad
Just try and resist this marinade: fragrant ginger, sweet maple syrup, savoury tamari. Mix it all with free-range British chicken, pan-fry until caramelised, then dish up over limey vegetable noodles.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a sieve, a large bowl & a peeler
Get cooking
- Thinly slice the pepper
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins. Flip the chicken and add the pepper to the pan. Continue to cook for a further 8 mins, until the chicken is cooked through and the pepper has softened
Prep the veg & dressing
- Meanwhile, halve the sugar snaps. Trim and cut the broccoli into thirds. Peel the cucumber into ribbons
- In the large bowl, combine the orange, miso & ginger dressing, honey, tamari, half the sesame seeds and the juice from the lime
Cook the noodles
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles and gently separate with a fork. Add the broccoli and sugar snap peas. Boil for 3-4 mins, until cooked. Drain together, then rinse under cold water
Combine the flavours
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Slice the chicken against the grain
- To the large bowl, add the chicken, pepper, cooked noodles, sugar snaps, broccoli and cucumber. Toss to coat in the dressing
Plate up
- Share the chicken noodle salad between bowls. Garnish with the remaining sesame seeds
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