Ingredients for sauerkraut, beetroot and radish:
For the sauerkraut, clean the cucumber and cut into strips. Boil the soybeans in salted water for about 5 minutes and then drain. If you can’t get fresh beans, you can use frozen ones.
Finely chop the garlic, ginger and chilli. Wash cilantro, dry and cut into fine strips. Place all the prepared ingredients in a bowl with sauerkraut. Add the teriyaki sauce, sesame seeds and olive oil and mix well. Season with a little salt and lemon juice. Let the herb infuse for a while.
Peel the radish and cut it into thin, long strips using a spiralizer. Marinate the spaghetti with radishes with a little salt, olive oil and lemon juice.
Ingredients for the rice:
Cook the rice in salted water until done, then season with vinegar.
Ingredients for the chicken:
Clean the chicken, onion and mushrooms and cut into strips. Finely chop the garlic, ginger and chilli. Place the prepared ingredients in a container and mix them with teriyaki or soy sauce, two-thirds of the sesame seeds, black cumin, honey and a little lemon juice. Allow the chicken to soak in the marinade. Heat the olive oil in a pan and fry the meat for a while with the marinade. Lower the heat and let it simmer for a few minutes. Finally, sprinkle the remaining sesame seeds on top.
First fill the wide bowls with cabbage and beets, put 1 portion of rice and chicken or tofu on top. Top with spaghetti with radishes. Finally, pour some chicken broth over it. Garnish with coriander and lettuce leaves.