A fresh and tasty vegan meal which works well as a light lunch and also dinner. Packed full of Asian inspired flavours and healthy ingredients.
Suitable for those Gluten Free if the soy sauce is swapped out.
Teriyaki Sauce Ingredients
- deSIAM Pad Thai Rice Noodles – 140g
- 1 x Pack of deSIAM Spring Roll Wrappers
- Broccoli – 130g – Cut into small florets
- 1 x Large Carrot – Julienned
- Fine Green Beans – 80g – Julienned
- 2 x Spring Onions – Bias Cut – Extra for garnish
- 1 Tablespoon Sesame Seeds – Extra for garnish
- 2 Tablespoons deSIAM Rice Bran Wok Oil Flavoured with Thai Chillies
- Homemade Teriyaki Sauce
For your homemade Teriyaki Sauce
First, make your homemade teriyaki sauce. Add a pot to the hob and combine Soy Sauce, Rice Vinegar, Brown Sugar, Sesame Sauce, Diced Garlic, Grated Ginger and Diced Chilli. Keep on Medium – High heat until it starts to bubble.
In a separate bowl, combine corn starch and water until fully incorporated.
Add the mixture to your sauce base and whisk to integrate and it should start to thicken slightly. Once combined, take this off the heat and set aside.
For your spring rolls
In a separate pot boil you noodles for about 1 minute under the recommended time, take off the heat, drain and rinse.
Heat up a wok on medium heat and add your chilli wok oil. To this, add in your beans, small florets of broccoli and julienned carrots and sauté until they have slightly softened but still retain a slight crunch.
Once the vegetables are cooked, add your drained rice noodles and homemade sauce. Mix until completely incorporated and remove from heat.
Finish off by tossing through a tablespoon of sesame seeds and spring onions.
Set up a station with a clean counter and a shallow dish with water, big enough to fit the rice paper.
Dampen your rice paper and set on your clean counter, fill with your desired amount of teriyaki noodles and wrap carefully, making sure to secure each edge.
Once completed, serve with sesame sauce, a sprinkling of sesame seeds and spring onions if desired.