Japanese Teriyaki Seitan with Noodles


  • 4 rolls of soba noodles or harusame
  • 20 g wakame (seaweed)
  • 1 bowl of watercress
  • Teriyaki Protein Tops
  • 1 bowl of red beet shoots
  • A dash of ume vinegar
  • 1 teaspoon roasted sesame oil
  • 1 tbsp soy sauce
  • 1 bunch of fresh coriander

Preparation of japanese teriyaki seitan with noodles

  1. Cook the noodles as prescribed and cool in plenty of water.
  2. Soak the wakame seaweed in tepid water.
  3. Drain the seaweed and squeeze well.
  4. Wash the watercress and the red beetroot shoots and let both drain well. Mix the vegetables and the seaweed together with the vinegar and oil. Arrange the drained noodles on a rectangular plate and sprinkle a few drops of soy sauce over it (to taste).
  5. Meanwhile, let the seitan gently fry in a pan until it starts to glaze.
  6. Then arrange the warmly baked teriyaki seitan on top.
  7. Place the lettuce in a separate cup on the plate, finish with fresh coriander.

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”


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