Ingredients

30g gluten-free buckwheat or soba noodles

60g plain tempeh crumbled

200g button mushrooms sliced

1 bunch of broccolini ends trimmed

1⁄3 bunch of kale thinly sliced

130g frozen podded edamame

1 spring onion thinly sliced

1 long red chilli thinly sliced

1 tsp sesame seeds toasted

Teriyaki Sauce

1 tbs (20ml) soy sauce (or tamari if gluten free)

1 tsp sesame oil

1 tsp mirin

1 garlic clove crushed

Method

1. Bring a medium saucepan of salted water to the boil. Add noodles and cook for 3-4 minutes, or until cooked. Drain and rinse with cold water then set aside.

2. Combine teriyaki sauce ingredients in a bowl and set aside.

3. Add tempeh and mushrooms to same pan and cook for a few minutes, until just beginning to brown. Cook for a few more minutes, tossing ocassionally.

4. Add broccolini and kale, cover and continue to cook for 2-3 minutes until just tender. Stir through teriyaki sauce and toss with noodles and edamame to warm through.

5. Transfer to a bowl and top with spring onion, chilli and sesame seeds.

Nutritional Information

Energy (kJ) 1373

Energy (cals) 328

Protein 21.7g

Fat 12.2g

Sat. Fat 0.6g

Carbs 26.2g

Sugar 5.7g

Fiber 11g