Vegan Teriyaki nuggs

Teriyaki Nuggets and veggie noodles

Toss up a world of flavour with this crispy, exotic and colourful dish 

	    

  • 25 Minutes
  • 4 Servings
  • 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

  1. Heat the vegetable oil in a wok and stir fry the peppers, sugar snaps, onion rings and chili for 5 minutes.

  2. Add half of the teriyaki sauce and the cooked noodles to the stir-fried vegetables and mix through.

  3. Fry the chicken nuggets according to the instructions on the packet.

  4. Toss the fried nuggets through the rest of the teriyaki sauce and serve with the stir-fried noodles.

  5. Garnish with sesame seeds, spring onion and coriander leaves.

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