rice noodle bowl

my favourite noodles here for you:

the super simple & quick version of lunch here with those lovely black-wholgrain-rice noodles and sesame, some steamed carrots & courgette & sauté tempeh in a ginger & shoyu broth. ready in 15min.


ingredients per person


4 handfuls chopped seasonal vegetables (e.g. courgette & carrots)

100g tempeh

thumb-sized piece of ginger

5 dashes shoyu sauce = soy sauce

100ml water


150g black rice noodles

1 handful unpeeled sesame seeds


cut the vegetables in nice big chunks and steam the carrots for 4-5 min and the courgette for about 1 min. in the meantime use the smallest pot you have and fill with about 100ml water, add the shoyu & finely chopped ginger (with the peel if it is organic), cut the thempeh into cubes and add as well. cold the pot and wait until it is boiling. when boiling take the lid of and let the water evaporate, when it is gone the tempeh is ready. meanwhile cook the black rice noodles as shown on the package and roast the sesame seeds in pre-heated, hot pan without any oil, until golden brown.


we often juse some coconut oil for the noodles then mix everything and season with your favourite oils/vinegars or our protein-tahini-drizzle


meine absoluten lieblingsnudeln hier für euch:

eine super einfache schnelle mittags-schüssel mit herrrllichen schwarzen reis sesam nudeln und gedünstem gemüse wir haben karotten und zucchini verwendent, sowie sauté tempeh aus dem ingwer&shoyu sud. ready in 15min.


zutaten für 1 person:

4 händevoll saisonalem gemüse

100g tempeh

daumengroßes stück ingwer

5 gute shoyu sauce = soja sauce

100 ml wasser


150g schwarze reis nudeln

1 handvoll sesam


das gemüse in schöne große stücke schneiden, die karotten für 4 min dünsten und die zucchini für 1 min. nudel nach packungsbeilage kochen und in der zwischenzeit einen sehr kleinen topf mit fingerbreit wasser füllen (ca.100ml) shoyu und fein geschnittenen ingwer hinzufügen (mit schale wenn bio) temeph in würfel schneiden und dazugeben deckel drauf und warten bis es kocht, dann deckl abnehmen und wasser verdampfen lassen bis keine mehr da ist. sesam in einer pfanne trocken anrösten, ohne öl, bis sie goldbraun sind.


oft verwenden wir für die nudeln nur ein bisschen kokosöl und dann marinieren wir es nach dem tagesgeschmackt mit kräutern, feinen würzsaucen, essigen, senf oder mit unserer hanf-tahin-sauce. fertig in 15min.


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