Mix the vegetable stock with the chilli sauce, garlic and ginger. Season with black pepper and the juice of half a lime and bring to the boil.
Prepare the Ramen noodles according to the instructions on the packet.
Heat 2 tablespoons of wok oil in a frying pan. Brown the plant steaks for two minutes on each side. Turn the heat down to low and pour the Teriyaki sauce over the steaks, leave to heat through for a minute.
Place the bimi in the stock and blanch for four minutes. Scoop out with a slotted spoon.
Sprinkle the red onion with the lime.
Spoon the noodles into two bowls and divide the bimi, red onion, bean sprouts and spring onion over the noodles. Pour in the broth.
Cut the steaks into diagonal slices and place on the soup. Sprinkle with the coriander and red pepper and grind some fresh black pepper over it. Serve immediately.
Heat oil in the pan. Fry at medium heat 9 minutes and turn regulary.