This recipe is from our friends over at Bio-Synergy. You can view the original content here.
Ingredients:
1 tbsp coconut oil
½ white onion
1 clove of garlic
Fresh ginger
1 whole cinnamon stick
1 whole star anise
1 tsp whole coriander seeds
1 tbsp tamari
1 celery stick
750ml water
1 tbsp vegetable Boullion powder
50g mange tout (12 pieces)
100g pak choi – 1 small bulb
60g button mushrooms
20g fresh coriander
Juice of 1 lime
50g rice noodles
50g tempeh
Method:
Step 1:In a pan melt the coconut oil. Add the chopped onion, grated garlic, sliced ginger, cinnamon stick, star anise, and coriander seeds. Leave to sauté on a medium heat for 2 minutes.
Step 2:Add 6 tbsp of water and the tamari. Leave to simmer for a further minute before adding the celery.
Step 3:Boil the vegetable Bouillon powder.
Step 4:Chop the mange tout diagonally and chop the root off the pak choy so the leaves are released. Slice the mushrooms and roughly chop the coriander.
Step 5:Once stock is boiling add the mange tout, shitake, pak choy, and half the coriander. After 1 minute, add half of the lime juice and the rice noodles. Cook for a further 3-4 minutes until the noodles are done.
Garnish with strips of tempeh and the remaining chopped coriander. You can add chilli slices if you want a kick of spice.
