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Hong Kong Pak Choi

Prep Time:

5 Minutes

Cook Time:

20 Minutes


2 Servings

About the Recipe

Shareefa leads a model life that exudes positivity, creativity and love, so this recipe embodies all that and more by bringing international flavours to an Asian staple vegetable. 

- Sunni Patel, PhD

This is a quick and easy low FODMAP recipe rich in calcium,

potassium, folate, Vits A, B3, B6, C, E and K as well as beta-


Fibre and protein packed with the konjac noodles and textured vegan protein ensure your macronutrients are also sufficient from this dish.


  • 6 whole pak choi

  • 70g textured vegan

  • protein/extra firm tofu

  • 2 tbsp sesame oil

  • 1 tsp garlic (minced) or garlic oil

  • 3 tbsp hoisin sauce

  • 3 tbsp soy sauce

  • 1 red chilli (sliced)

  • ½ vegetable stock cube

  • 300ml boiling water

       Crispy noodle cake:

  • 500g konjac noodles

  • 1 whole carrot (julienne)

  • 1 whole daikon/radish (julienne)

  • 2 tbsp rice wine vinegar


Step 1

Re-hydrate the TVP by pouring over boiling water and leaving for 5 minutes. Drain and pat-dry with kitchen paper.

Step 2

To a bowl mix the noodles, carrot, radish and rice wine vinegar to distribute evenly. Cook the mixture in a non-stick pan by dividing the mixture by half and forming a round pancake. Cook on both sides for around 10 minutes to form a crispy crust.

Step 3

Cut the pak choi in half lengthways and steam for 10 minutes.

Step 4

Meanwhile make the sauce by sautéing the minced garlic and ginger with the sesame oil (if using garlic oil omit the sesame oil).

Step 5

To that, add the vegan protein (or crumble in tofu), hoisin sauce, soy sauce and vegetable with water and cook on a high heat for 3-4 minutes to form a reduced sauce.

Step 6

Plate up with the crispy noodle cake topped with the pak choi and drizzled with the sauce.

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