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Vegan Teriyaki Chick*n Chilli Ramen

Serves 2 | prep time 2 mins | cook time 10 mins


shore chilli web

Product – Chilli Ramen Broth


1 carton SHORE Chilli Ramen Broth

200g instant ramen noodles

1 pak choy

2 carrots, sliced

2 spring onions, chopped

125g fresh shiitake mushrooms, sliced

2 tsp tamari soy sauce

1 serving of chick*n seitan

2 tbsp teriyaki sauce

3-4 gyoza dumplings

1 tbsp sesame seeds

2 tbsp sweetcorn

1-2 tbsp vegan kimchi

1 fresh red chilli pepper

1 tsp sesame seeds

2 sheets dried nori seaweed

How To

  1. Chop/slice your veg and break the chick*n seitan into bite-sized shreds.
  2. pan fry the seitan with a little oil and stir in the teriyaki sauce to coat. Fry for 2-3 mins.
  3. In a separate pan, fry the mushrooms over medium heat with a splash of water. Cook until the water has evaporated, drizzle in tamari & remove from the heat after 1 min.
  4. Dip the gyoza into sesame seeds & fry until crunchy.
  5. Add the Chilli Ramen Broth to a pan and heat to a simmer.
  6. In a separate pan, cook the ramen noodles to pack instructions.
  7. Strain your noodles and separate into two serving bowls.
  8. Pour over the simmering broth and top with seitan, mushrooms, carrots, pak choi, gyoza, sweetcorn and kimchi.
  9. Finish with a sprinkling of spring onions, sesame seeds and dried nori.