Ingredients:

100g rice noodles (dry) *for a lower carb option, sub spaghetti squash or spiralized butternut squash/zucchini

340g tofu, cubed/ sliced *sub for chicken or shrimp if not vegan

350g back beans (canned)

2 tsp black/ white sesame seeds

2 cloves minced garlic

1 tsp minced peeled ginger root

100g white onion

200g green beans

200g bell pepper

100g carrots

1 tbsp sesame oil

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp water

2 tsp (10g) honey

1 tbsp olive oil (for cooking)

Directions

Mix together sesame oil, soy sauce, vinegar, honey and water for the sauce, and set aside
Boil water for noodles - once boiling cook noodles for 4 - 5 mins, strain and then toss back in the pot with a splash of sesame or olive oil (this ensures you noodles won’t stick together). Set aside
Slice tofu into small rectangle thin steaks - add 1 tsp oil to medium heated pan, salt both sides of tofu and grill each side for about 2 mins (or till golden brown) adding black sesame seeds to them as they cook. Set aside.
Cop all veggies into small cubes including garlic and ginger - sauté all veg for 2 mins on medium high heat in remaining olive oil
Add strained black beans to mixed veg and simmer for 1 minute till hot
Add noodles to the pan, lowering heat to medium, add your pre mixed sauce and mix all together
Plate noodles with tofu on top - enjoy!

Macronutrient information per serve (makes 4 serves): 300 cals/ 14 g protein / 43g carbohydrates / 8g fat