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
Re-hydrate the TVP by pouring over boiling water and leaving for 5 minutes. Drain and pat-dry with kitchen paper.
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.
Cut the pak choi in half lengthways and steam for 10 minutes.
Meanwhile make the sauce by sautéing the minced garlic and ginger with the sesame oil (if using garlic oil omit the sesame oil).
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.
Plate up with the crispy noodle cake topped with the pak choi and drizzled with the sauce.