546
Calories
29.5g
Protein
16.9g
Fat
68.7g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Zucchini - 100 g
- Onion - 30 g (0.3 whole)
- Garlic clove - 3 g (1 pcs)
- Soy sauce - 5 ml (1 tsp)
- Carrot - 50 g (0.5 whole)
- Rice noodles - 50 g
- Tempeh - 120 g
- Green peas - 100 g
How to make:
- Heat oil in a deep frying pan or thick-walled pan over medium heat, while boiling water in another pan with a pinch of salt
- Place all the diced vegetables and tempeh in the pan and sauté for about 5 minutes
- Meanwhile, cook noodles in boiling water according to package directions
- Add the cooked noodles to the wok with vegetables and stir. Fry for another 2 minutes, adding soy sauce if desired
- Put in bowls and serve
