Vegan Teriyaki Chick*n Chilli Ramen
Serves 2 | prep time 2 mins | cook time 10 mins
@romylondonuk
Product – Chilli Ramen Broth
Ingredients
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
- Chop/slice your veg and break the chick*n seitan into bite-sized shreds.
- pan fry the seitan with a little oil and stir in the teriyaki sauce to coat. Fry for 2-3 mins.
- 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.
- Dip the gyoza into sesame seeds & fry until crunchy.
- Add the Chilli Ramen Broth to a pan and heat to a simmer.
- In a separate pan, cook the ramen noodles to pack instructions.
- Strain your noodles and separate into two serving bowls.
- Pour over the simmering broth and top with seitan, mushrooms, carrots, pak choi, gyoza, sweetcorn and kimchi.
- Finish with a sprinkling of spring onions, sesame seeds and dried nori.