505
Calories per serve
Protein
Carbs
Fat
INGREDIENTS
- 1 block of tempeh cut into 2cm cubes
- 1 capsicum sliced
- 1 red onion sliced
- 2 clove of garlic diced
- 1 chili thinly sliced with seeds removed
- 1 bunch of coriander
- 2 bunches of bok choy separated and washed
- 1c cooked Black bean noodles
- ½ tbs coconut oil
- 1tbs liquid amino
INSTRUCTIONS
- Prepare all the ingredients (cook the noodles as per packet instructions)
- Heat up a wok pan to medium heat and add the coconut oil
- Add the garlic and fry until it becomes fragrant
- Add in the tempeh and cook until the garlic coats each piece
- Add in all the other vegetables (except the chili) and toss around until they are all partially cooked
- Add the cooked black bean noodles and toss until noodle and vegetables are evenly distributed
- Add the liquid aminos and toss till evenly distributed
- When serving the dish, add the chilli and coriander to garnish