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Dairy-Free
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Egg-Free
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Gluten-Free
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Vegan
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Wheat-Free
Ingredients
For the Noodles
- 400g rice udon noodles
- 160g tempeh
- 4 tsp olive oil
- 4 tsp low-sodium soy sauce
- 4 tbsp sesame seeds, toasted
- 40g spring onion, trimmed and thinly cut on an angle
To assemble
- 120g pickled sushi ginger
- 4 tsp wasabi paste
- 30g mixed sprouted lentils and alfalfa seeds
Method
- To cook the noodles: Bring a pan of water to the boil and cook the noodles for 10 minutes until tender. Drain, run under cold water to cool down for 1 minute, drain again and set aside.
- To prepare the tempeh: Break tempeh into small pieces and in a bowl combine with the olive oil until coated.
- Place under a medium grill for 5-8 minutes, turning occasionally, until golden brown.
- Toast the sesame seeds in a dry frying pan over a low heat for 5 minutes, stirring often to prevent burning.
- Place the noodles in a bowl and combine with the tempeh, tamari and spring onion.
- To assemble: Divide the tempeh, noodle and spring onion mixture into four bento boxes.
- Sprinkle over the toasted sesame seeds.
- Divide the sprouted lentils and seeds, the pickled sushi ginger and the wasabi paste between the remaining compartments of the bento boxes.
Nutrition per serving
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Calories
343 kcal
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Protein
15g
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Fat
12g
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Saturates
1.6g
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Carbs
41g
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Sugar
7.8g
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Fibre
6.5g
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Salt
1.2g
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