Low-FODMAP | Gluten-Free | Vegan
Ingredients
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp tamari sauce
- 1 tbsp peanut butter
- 3 tbsp lightly toasted sesame seeds
- 1 tsp brown sugar
- 4 cups chopped baby spinach
- Olive oil
- 4 tbsp garlic-infused olive oil
- 1/2 avocado
- 2 spring onions (green parts only), sliced on a diagonal
- 200g packet of soba noodles (make sure ingredients only include buckwheat – not wheat)
- 300g tempeh
- A large red chilli, deseeded if desired (to be less hot), sliced, to garnish/taste
Method
- In a bowl, whisk the rice vinegar, sesame oil, tamari, peanut butter, 2 teaspoons of the toasted sesame seeds and the brown sugar. Put to one side.
- To toast the sesame seeds, heat a small nonstick frying pan (dry) over a low-medium heat. Add the sesame seeds and stir and cook until lightly browned. Remove from the pan and allow to cool.
- Bring a large pot of water to the boil, and add the soba noodles to cook according to the packet directions. Drain, running cold water over the noodles until they are fresh and cool. Drizzle some olive oil across the noodles and mix to keep from sticking together while you prepare the other items.
- Chop the tempeh into cubes. Over a medium-high heat, add the garlic-infused olive oil and a splash of regular olive oil so it lines the bottom of the frying pan for a shallow fry. Once the oil is hot, add the tempeh cubes and fry until golden brown on all sides. Once cooked, pat excess oil off tempeh.
- In a large bowl, add the soba noodles, tempeh, dressing, spring onions, sesame seeds and avocado, and combine so every ingredient is covered in the dressing.
- Serve hot or cold.