This Asian-inspired dish is super-delicious. The ginger will help stabilize blood sugar and is an anti-inflammatory. We’ve added a cup of miso soup on the side to boost the probiotic benefits. You can drink it before or alongside this meal. Save half the stir-fry for lunch tomorrow.
Serves 2 / 15 mins / easy
140g (5oz) rice noodles
1 tablespoon olive oil
4 garlic* cloves, chopped
4cm (11⁄2 inches) fresh root ginger*, cut into matchsticks
1 head of broccoli, chopped
2 bok choy or pak choi, chopped
2 handfuls of thinly sliced mushrooms
juice of 1 lime
4 tablespoons Tamari soy sauce
1 handful of chopped fresh coriander
4 spring onions, sliced
50–70g (13⁄4–21⁄2oz) mixed nuts and seeds (pumpkin,sunflower, cashew and almonds), lightly toasted
Your choice of protein about 100g (3.5oz)
1 lean chicken breast
diced 1 salmon fillet
or 1⁄2 block of tempeh, diced
1 teaspoon miso paste
200ml (7fl oz) boiling water
How to make it
Soak the rice noodles in a bowl of hot water for 15 minutes until softened.
While the noodles are soaking, heat the olive oil in a wok until hot and add the garlic and ginger. Stir-fry for 30 seconds.
Add the broccoli and bok choy and stir-fry for 2 minutes.
Add the mushrooms and your choice of protein to the wok and continue to stir-fry until cooked through.
Add the lime juice and tamari, then drain the noodles and add them to the wok with the chopped coriander.
Toss well together and sprinkle with the spring onions and toasted nuts and seeds. Set aside half the stir-fry and store in an airtight container in the refrigerator overnight.
Make the miso soup by dissolving the paste in the measured boiling water and serve in a mug or bowl alongside your meal.