Teriyaki-style vegan 'chicken' lettuce cups recipe
Liven up your midweek meals with this fun and fresh vegan teriyaki-style dish made with meat-free chicken-style pieces.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 278 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 100g rice vermicelli noodles
- 2 tbsp reduced-salt soy sauce
- 1 tbsp soft brown sugar
- 1 small garlic clove, finely crushed
- 1 tsp freshly grated ginger
- 1 tbsp vegetable oil
- 1 x 200g pack meat-free chicken-style pieces
- 2 Little Gem lettuce, leaves separated
For the pickles
- 1 medium carrot, peeled into ribbons
- 5cm piece cucumber, cut into 1cm chunks
For the dressing
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp toasted sesame seeds
Each serving contains
- Energy
- 1165kJ 278.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 30.7gProtein 16.0gFibre 2.7g
Method
- Mix all the ingredients for the pickles together and set aside.
- Place the noodles in a bowl, cover with boiling water and leave to stand for 3 mins. Drain, rinse with cold water and set aside.
- Whisk together the soy sauce, brown sugar, garlic and ginger to make the teriyaki. Heat the oil in a large wok or frying pan over a high heat. Add the chicken-style pieces and cook to pack instructions. Pour over the teriyaki and cook for a further 2-3 mins, tossing frequently, until bubbling.
- Fill the lettuce leaves with noodles and top with the teriyaki ‘no-chicken’, drained pickles and scatter with spring onions and sesame seeds. Drizzle with any remaining pan juices.
- See more Vegan recipes
