15-MINUTE VEGAN TERIYAKI CHICKEN UDON NOODLES

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented alternative with a nutty flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being less processed.

Chop broccolini into bite-sized pieces, separating the stems from the tops.

Slice vegan chicken into pieces (using Trader Joe's brand) or substitute with extra firm tofu or tempeh if preferred.

In a bowl, mix 60 grams of tamari, 120 grams of pineapple juice, 40 grams of brown sugar, 2 teaspoons of toasted sesame seeds, 1/4 teaspoon of black pepper, 1 tablespoon of minced ginger, 1 teaspoon of sambal oelek, and 2 teaspoons of toasted sesame oil to create the teriyaki sauce.

Heat a large pan or wok on high heat and add 1 teaspoon of grapeseed oil.

Add the chopped broccoli stems to the pan and stir-fry until they start to brown.

Once the stems are browned, add the broccoli tops and cook until they are charred but still crunchy, then set aside.

Add another teaspoon of grapeseed oil to the pan and add the sliced vegan chicken, sautéing until browned on all sides, then set aside with the broccoli.

Pour the teriyaki sauce into the pan, stirring with a wooden spoon or chopsticks, and simmer for 2-3 minutes until the sauce thickens slightly.

Add the udon noodles (frozen) to the pan, allowing them to thaw for about 2-3 minutes, flipping to ensure even cooking.

Once the noodles are thawed and separated, add the chicken and broccoli back into the pan and stir-fry everything together for about 30 seconds until combined and heated through.

Plate the dish and garnish with sesame seeds and thinly sliced fresh red chilies if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary