Heat the oil in a wok or frying pan, add the sesame seeds and No-Chicken pieces and stir fry until golden. Stir in the ginger and garlic and cook for a further 30 seconds.
In a small jug whisk together the miso paste, tamari sauce and sesame oil with 2 tablespoons of water. Add half the mixture to the No-Chicken and stir to coat. Set aside to cool.
Cook the edamame beans in boiling water for 2 minutes, drain and rinse in cold water. Thinly slice the spring onions, radish, mange tout and peppers and cut the carrot into matchstick strips.
Heap the salad leaves into 2 bowls top with the edamame beans and sliced vegetables – arrange them in sections if you like – then finally add the No-Chicken. Drizzle over the remaining tamari dressing and serve with the wedge of lime.