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Sesame Soya Bean/tempeh noodles

Serves 2

Tempeh is an Indonesian fermented soya bean product which retains the whole bean and so is higher in protein, fibre and vitamins than tofu. It has an earthier texture than tofu so many people that don't like the blandness of tofu, may like this instead (though if you aren’t a tofu lover wait till you try my tofu!)

As mentioned in my other recipes, soya beans contain phytoestrogens which contrary to popular belief protect against breast and prostate cancer and a very helpful in treating menopausal hot flushes.

This recipe is so quick to whip up and can be eaten on it’s own or stuffed into lettuce cups to add in more greens!

You can swap out the tempeh for edamame

beans if I haven’t managed to convince you

of how delicious tempeh is!


4 tbsp Reduced salt soya sauce/tamari

2 tsp Chinese five spice

1 tsp garlic powder


Either 150g edamame beans defrosted or 1 block of tempeh diced into small cubes

Other ingredients

3 spring onions sliced thinly.

1 medium carrot peeled and cut into ribbons using a vegetable peeler.

250g buckwheat soba noodles or any other wholewheat noodle cooked according to package instructions.

130g beansprouts

¼ cup reduced salt soya sauce/tamari (reduce quantity if eating less salt)

1 thumb-size piece ginger peeled and grated.

4 garlic cloves peeled and crushed.

1 tsp sesame oil

2 tbsps. shaoshing rice wine/rice wine vinegar

1 tsp chilli flakes

Juice of 1 lime

2 tsp maple syrup

1 tbsp sesame seeds


Marinade your protein in the marinade ingredients for at least 10 mins and dry fry in a good nonstick pan

Add all the other ingredients in a bowl (to make the garlic less pungent you can microwave it on full power for 30 seconds with a splash of water)

Mix all the ingredients, adjust the seasoning and serve


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