A plant based version of the Asian classic with a rainbow of gut friendly veggies & lots of immune boosting ingredients to fight away those office colds. Recipe is also gluten free as using brown rice noodles.
Ingredients (enough for 3-4 portions)
brown rice noodles (100g)
pak choi (200g)
red pepper (x1)
sesame seeds (2 tbsp)
turmeric (1 tsp)
Sauce: sesame oil (2 tbsp), tahini (1 tbsp), lime (x1), maple syrup (1 tbsp), ginger (2 inch grated), tamari (1 tbsp), garlic (1 x crushed clove)
Cook the noodles accordingly to the pack instructions and the rinse in cold water.
Mix together the sauce ingredients in a bowl.
Chop up the veggies according to your preference.
Heat up a frying pan with a little oil and add the tofu, sprinkle over the turmeric and cook for a few minutes.
Add the noodles, veggies, tofu to a bowl and mix well.
Serve with some sesame seeds sprinkled over the top.
Enjoy! Michelle x