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Teriyaki-style vegan 'chicken' lettuce cups recipe

Teriyaki-style vegan 'chicken' lettuce cups recipe

8 ratings

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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 6%
  • Sugars

    8g 9%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 30.7g Protein 16g Fibre 2.7g


  1. Mix all the ingredients for the pickles together and set aside.

  2. 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.

  3. 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.

  4. 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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