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Teriyaki Nuggets and veggie noodles
Toss up a world of flavour with this crispy, exotic and colourful dish
- 25 Minutes
- 4 Servings
Ingredients
- 2 packs The Vegetarian Butcher Little Peckers - 380g
- 1 tbsp vegetable oil
- 2 red peppers sliced
- 200g sugarsnap peas
- 1 red onion sliced
- 1 chilli sliced
- 150ml teriyaki sauce
- 300g rice noodles cooked
- 1 spring onion
- 1 tbsp roasted sesame seeds
- handful coriander leaves
Preparation
-
Heat the vegetable oil in a wok and stir fry the peppers, sugar snaps, onion rings and chili for 5 minutes.
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Add half of the teriyaki sauce and the cooked noodles to the stir-fried vegetables and mix through.
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Fry the chicken nuggets according to the instructions on the packet.
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Toss the fried nuggets through the rest of the teriyaki sauce and serve with the stir-fried noodles.
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Garnish with sesame seeds, spring onion and coriander leaves.
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