Grilled Tempeh Noodle Bento Box with Sprouted Seeds Pickled Ginger and Sesame

  • Serves 4

  • Preparation 10 mins

  • Cooking 10 mins

Grilled Tempeh Noodle Bento Box with Sprouted Seeds Pickled Ginger and Sesame Featured Recipe
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Vegan

  • Wheat-Free

Ingredients

For the Noodles
  • 400g rice udon noodles
  • 160g tempeh
  • 4 tsp olive oil
  • 4 tsp low-sodium soy sauce
  • 4 tbsp sesame seeds, toasted
  • 40g spring onion, trimmed and thinly cut on an angle
To assemble
  • 120g pickled sushi ginger
  • 4 tsp wasabi paste
  • 30g mixed sprouted lentils and alfalfa seeds

Method

  1. To cook the noodles: Bring a pan of water to the boil and cook the noodles for 10 minutes until tender. Drain, run under cold water to cool down for 1 minute, drain again and set aside.
  2. To prepare the tempeh: Break tempeh into small pieces and in a bowl combine with the olive oil until coated.
  3. Place under a medium grill for 5-8 minutes, turning occasionally, until golden brown.
  4. Toast the sesame seeds in a dry frying pan over a low heat for 5 minutes, stirring often to prevent burning.
  5. Place the noodles in a bowl and combine with the tempeh, tamari and spring onion.
  6. To assemble: Divide the tempeh, noodle and spring onion mixture into four bento boxes.
  7. Sprinkle over the toasted sesame seeds.
  8. Divide the sprouted lentils and seeds, the pickled sushi ginger and the wasabi paste between the remaining compartments of the bento boxes.
Nutrition per serving
  • Calories

    343 kcal

  • Fat

    12g

  • Saturates

    1.6g

  • Protein

    15g

  • Carbs

    41g

  • Sodium

    480mg

  • Sugar

    7.8g

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