Ingredients
- 150 g buckwheat soba noodles (see note).
- 2 tablespoons tamari, plus extra to taste if needed.
- 1 teaspoon sesame oil.
- 1 lime, juiced.
- sea salt and freshly ground black pepper, to season.
- 1 teaspoon coconut oil.
- 200 g tempeh, sliced into cubes.
- 1 bunch Pak Choy, roughly chopped.
- 1 clove garlic, minced.
- 2 cm piece of fresh ginger, minced.
- 1 small (100g) brown onion, finely sliced.
- 1 teaspoon chilli flakes, optional.
- 1 sheet of nori, crumbled.
Directions
- 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.
Note
Gluten-free option: Try to find some noodles that are 100% buckwheat and gluten-free. If not, then replace with rice stick noodles.
If you can't find Pak Choy you can use any type of Asian greens.
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
- 150 g buckwheat soba noodles (see note).
- 2 tablespoons tamari, plus extra to taste if needed.
- 1 teaspoon sesame oil.
- 1 lime, juiced.
- sea salt and freshly ground black pepper, to season.
- 1 teaspoon coconut oil.
- 200 g tempeh, sliced into cubes.
- 1 bunch Pak Choy, roughly chopped.
- 1 clove garlic, minced.
- 2 cm piece of fresh ginger, minced.
- 1 small (100g) brown onion, finely sliced.
- 1 teaspoon chilli flakes, optional.
- 1 sheet of nori, crumbled.
Directions
- 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.
Note
Gluten-free option: Try to find some noodles that are 100% buckwheat and gluten-free. If not, then replace with rice stick noodles.
If you can't find Pak Choy you can use any type of Asian greens.