Description
A delicious Asian bowl with noodles, crunchy sesame tempeh, bok choy, bell pepper and bean sprouts. Low FODMAP, gluten-free, vegetarian and vegan
Ingredients
Scale
- A package of rice noodles (225 gr)
- 400 gr tempeh
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1/2 tsp maple syrup
- 1 bok choi
- 1 bell pepper*
- 150 gr bean sprouts
- Sesame seeds
- 1 chilli pepper (you can leave this out if you don’t like spicy)
- Salt and pepper
- Optional: sweet soy sauce
Instructions
- Mix the olive oil, soy sauce, white wine vinegar and maple syrup together in a bowl.
- Cut the tempeh into thin strips and put them in a bowl. Add the marinade to the bowl and stir everything together. Put the tempeh in the fridge for 30-60 minutes to marinate.
- Pre-heat the oven to 180 degrees Celsius. Line a baking sheet with baking parchment and divide the tempeh on top. Put the tempeh in the oven for 30 minutes. Flip the tempeh over after 15 minutes of baking.
- Cut the bok choy and the bell pepper into small pieces. Heat some oil in a pan and add the bok choi, bell pepper, bean sprouts and chilli pepper. Stir-fry for 5-10 minutes. Flavour the vegetables with salt, pepper and some extra soy sauce.
- Prepare the rice noodles according to the instructions on the package. Drain the rice noodles and rinse them with cold water. Add the noodles to the vegetables in the pan and stir together.
- Finally, add the tempeh and divide the rice noodles over four plates or bowl. Sprinkle some sesame seeds on top before serving.
- If you want to add some extra flavour you can add a little sweet soy sauce. But you can best do this when you start eating, to your taste.
Notes
*Bell pepper has been retested in 2022. Red bell pepper is low FODMAP up to 43 gram and green bell pepper is low FODMAP up to 75 gram per serving. If you are still in the elimination phase, I advise using green bell pepper.
- Prep Time: 30 mins
- Cook Time: 45 mins