Soba Noodles Lunch
See full recipe on: www.spelonca.com
Ingredients |
|---|
| 115g organic spelt soba noodles (half of a container) |
| 198g organic tempeh (about 2 cups, loosely packed) |
| 1 cup oyster and shiitake mushrooms, roughly chopped |
| 1/4 red pepper, sliced in length |
| 1 cup chopped bok choy (chinese cabbage) |
| 5 pieces asparagus, rough ends cut and then halved |
| 1/2 cup green peas |
| 5 slices fresh ginger |
| 1 tsp dried basil |
| 10 fresh basil leaves |
| 4 tbsp sesame oil |
| 1/4 tsp cayenne pepper |
| Salt and black pepper to taste |
Nutrition 2 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 703 | — |
| Fat | 39g | 60% |
| Carbs | 64g | 21% |
| Protein | 33g | 66% |
| Fiber | 4g | 16% |
| Cholesterol | 12mg | 4% |
| Sodium | 521mg | 21% |
Preparation |
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