This recipe came about from one of those “bare-fridge/full cupboard” moments, and I have since made it a dozen times, with so many different veg/proteins combinations. It has always tasted amazing, even if I do say so myself!
You can use my “Meal Make Guide” download to swap things around, based on what you have in the cupboard. You can use tofu/lentils/chickpeas/tempeh… it all works! And then a handful of some greens leaves (e.g. choi sum, spinach, kale) and then another lowFODMAP veg; carrot, tomatoes, bean sprouts or red pepper all work very well.
[Prep time: 3 minutes. Cook time: 7-8mins. Total time = 11 minutes]
Serves one to two people.
1/2 tsp coconut oil
1” cube of fresh ginger, finely chopped
50g (1/4 cup) tofu, pressed and cubed
1 carrot, chopped into thin sticks or peels
2 tbsp peanut butter
4 tbsp coconut cream
1tsp miso paste
1 stock cube (I use these lowFODMAP vegan ones from Amazon)
1 nest of rice noodles (around 60-70g (2oz) dry)
1 big handful of choi sum, chopped
1/2 sweet red pepper, chopped
1 tsp soy sauce
1 tsp garlic-infused olive oil
* Top with fresh coriander and a squeeze of lime if you are feeling fancy.
Sauté the ginger and tofu with some coconut oil in a sauce pan for a couple minutes.
Add the carrots and cook for another 2 minutes, stirring so the tofu doesn’t stick.
Pour in around 200ml of boiling water before stirring in the peanut butter, coconut cream, miso paste and stock cube.
Add the rice noodles.
After a couple minutes, once the noodles have loosened up, add the choi sum & red pepper.
After a minute or two the veg should be cooked and it’s time to serve! Add a last minute dash of soy sauce and garlic oil for an extra hit of flavour.
Serve with fresh coriander and lime juice on top. Enjoy!
I filmed this recipe for a “What I Eat In A Day” video and even timed it to show how quick it is to make (10mins 49 seconds!) I did the oils a little differently because I was a bit distracted faffing with the camera, but the way I’ve written above is more flavourful!