Teriyaki Noodles

The Brook Vegan Teriyaki Noodles

Doused in sweet, sticky and tart teriyaki sauce made with heaps of fresh ginger, fresh lime and coconut sugar, this colourful little number is fast becoming our staple this winter. Versatile and easy to prepare, it’s light enough yet thoroughly nourishing and works just as well as a starter, a side dish or as a complete dish on its own—the choice is yours, your imagination the only limit!

It’s ideal for those nights when you’re too tired to even think, let alone cook; equally, it makes a super-tasty lunch that’ll make your colleagues swoon. Sweet peppers, flat mushrooms and crunchy baby corn (who doesn’t love mini veg?!) blend together beautifully to create that irresistible, moreish combo of succulent flavour and crunchy texture.

Tossed in to whole wheat noodles that give that satisfying bite you get with all the best noodles in town, this deeply comforting, irresistible creation is best served garnished with chunks of fresh lime and lots of coriander.

Allergen advice: this dish contains gluten, soy & sesame.

A general note on allergens: all our dishes are handmade in our small kitchen. Although great care is taken, we cannot guarantee our products will be completely free from any allergens not listed.

Other dishes to inspire your week…

Mac & Cheese, with Caramelised Onions & Kale

Red Wine & Shallot Sausage Casserole

Southern Fried Fillet Burger

Slow-cooked Jackfruit Rendang

Banana & Pistachio Loaf

All Day Breakfast Hotpot

Lime & Coconut Daal

Teriyaki Noodles