NUTRITION

SERVINGS

INGREDIENTS

1.5 cups soya bites

1.5 oz rice noodles

1 tsp extra virgin olive oil

1 tsp toasted sesame oil

3 cloves garlic

1 tsp fresh ginger

1 cup bok choy

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rehydrate the soya bites by soaking them in hot water for 10 minutes, then drain and squeeze out all excess moisture thoroughly.

• 2

  Cook the rice noodles in boiling water according to the package instructions until al dente, then drain and set aside.

• 3

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the rehydrated soya bites to the skillet and sear until they are golden brown and slightly crispy on the edges.

• 5

  Lower the heat to medium and add the toasted sesame oil, minced garlic, grated ginger, and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Add the chopped bok choy to the pan and stir-fry for 2 minutes until the leaves are wilted but the stems remain crisp.

• 7

  Incorporate the cooked rice noodles, tamari, and rice vinegar into the skillet, tossing well to ensure every strand is coated in the garlic sauce.

• 8

  Season with sea salt and black pepper to taste, and garnish with thinly sliced green onions before serving warm.