This Asian-inspired dish is a super quick meal to whip up for dinner. The dish uses Asian veggies like Pak Choy and nori sheets giving it a nutritious boost!
Ingredients
or150 grams of buckwheat soba noodles, (see notes)
or1 bunch pak choy, cut roughly
or1 clove of garlic, raw (3 g)
or2cm piece of giner, minced
or1 tsp of chili flakes (optional)
or1 sheet of nori (seaweed), crumbled
Preparation
1.
Bring a large pot of salted water to the boil. Add soba noodles and cook according to the packet instructions. Once noodles are cooked, drain and refresh under cold running water (this will help prevent the noodles from sticking together). Drain and place in a large bowl.2.
Combine the tamari, sesame oil and lime juice in a small bowl. Pour half over noodles. Season with salt and pepper, to taste.3.
Heat coconut oil in large frying pan. Add tempeh cubes and cook on high until browned. Add in Pak Choy, garlic, ginger, onion and chilli flakes and cook until the Pak Choy is starting to wilt. Toss through the soba noodles and drizzle with the remaining sauce. 4.
Serve half for dinner with half the nori crumbled on top and place remaining half in a lunch box for tomorrow.5.
Note
Gluten-free option: Try to find some noodles that are 100% buckwheat and gluten-free. If not, then replace with rice stick noodles.
