Method:

1.       In a small saucepan, stir together the pineapple juice, coconut aminos, maple syrup, onion, ginger and garlic powder, over a medium heat.

2.       In a separate dish, off of the heat, combine the water and cornflour until it becomes a smooth paste, then add to the saucepan.

3.       Stir the mixture continuously as it begins to bubble and thicken, removing from the heat once it reaches your desired texture.

4.       Meanwhile, boil 400ml of water with the stock cube. Add 4-6 tbsp of the teriyaki sauce to act as the base for your ramen.

5.       Fry off whichever vegetables and proteins you wish to have with your meal, and drop a nest of ramen noodles into the stock to cook.

6.       Once everything is cooked, serve in a bowl and eat warm.

Any remaining teriyaki sauce that wasn’t used for this recipe can be stored in an airtight container for up to two weeks in the fridge.