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Liven up your midweek meals with this fun and fresh vegan teriyaki-style dish made with What the Cluck chicken-style pieces. See method
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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 The Vegetarian Butcher What the Cluck and fry for 2 mins until warmed through. 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.
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