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Vegan Chicken Garlic Salad

Vegan Chicken Garlic Salad



  • 1 pack of VBites Chkn Chunks
  • 2 tbsp coconut oil
  • 1 small cup of miso
  • 1ltr of vegetable stock
  • 1 can chickpeas, drained and rinsed
  • 6oz rice noodles
  • 1 large onion (thinly sliced)
  • 1 cup peeled carrots (around 2 large ones thinly sliced)
  • 2 cloves garlic (minced)
  • 2-3oz bean sprouts
  • 2oz button mushrooms, sliced
  • 1 tbsp of mixed herbs
  • ½ tsp ground black pepper
  • 2 tbsp sweet sake (optional


  1. In a large pan sauté the onion and carrots in the oil for about 7 minutes.
  2. Add the garlic, button mushrooms, herbs and black pepper and sauté for another 5 minutes.
  3. Add the vegetable stock and the chickpeas. Bring to a boil.
  4. Then add the bean sprouts.
  5. Add rice noodles into the boiling stock water.
  6. Cook for 10-15 minutes, stirring occasionally. Add miso and stir until blended. (Add extra miso and sake if you would like a stronger flavour.)
  7. Add the VBites Chkn Chunks and warm through.