Recipe description
October 7, 2026
Gentle Digestion Rice Noodle Tempeh Bowl
A light, satisfying bowl featuring fermented tempeh and easy-to-enjoy rice noodles.
Gentle on Digestion
Digestive Support
Fermented Foods
82%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: wheat, soy, milk, peanut, celery, mustard, sesame, sulfites, lupin, shellfish, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Combines fermented tempeh with protein, vegetables, seeds, and a warm broth.
- Includes colorful plant foods such as bok choy, carrot, garlic, ginger, lime, and spring onion.
- Balanced with plant protein, healthy fats, and carbohydrates for a satisfying meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Noodles
2
bowl
Tempeh
6
slice
Vegetable broth
2
cup
Bok choy
2
cup
Carrot
2
piece
Garlic
2
clove
Ginger
1
cup
Soy sauce
2
teaspoon
Lime juice
2
teaspoon
Oil, olive
2
tablespoon
Onion, spring
2
cup
Seed, sesame
2
tablespoon
Salt
1
teaspoon
Instructions
1
Cook the rice noodles according to package directions until tender, then drain and rinse briefly with warm water. Set aside.
2
Cut the tempeh into bite-sized pieces and slice the carrot into thin strips.
3
Heat the olive oil in a wide pan over medium heat. Add the tempeh pieces and pan-fry for 4-5 minutes, turning until golden on all sides.
4
Add the minced garlic, grated ginger, and carrot strips to the pan and cook for 2 minutes, stirring often.
5
Pour in the vegetable broth and soy sauce, then add the bok choy. Simmer gently for 3-4 minutes until the bok choy is just tender.
6
Season with lime juice and a pinch of salt, adjusting to taste.
7
Divide the rice noodles between two bowls and ladle the tempeh, vegetables, and warm broth over the top.
8
Garnish with sliced spring onion and a sprinkle of sesame seeds, and serve warm.
More Recipes For Your Gut
Nutrition
510 kcal
Calories
23 g
Protein
63 g
Carbohydrates
9 g
Fiber
8 g
Sugar
20 g
Fat
3 g
Saturated fat
2.3 g
Salt
FAQ
How many servings does this rice noodle tempeh bowl make?
The recipe makes two servings.
Can I use another type of noodle?
Yes. Soba, vermicelli, or wheat noodles can be used, adjusting the cooking time to the package directions.
How should I prepare the tempeh?
Cut it into bite-sized pieces and pan-fry it in olive oil for 4–5 minutes, turning until golden.
Can I make this bowl gluten-free?
Yes, use certified gluten-free rice noodles, tempeh, vegetable broth, and tamari or gluten-free soy sauce.
Can I replace the tempeh?
You can use tofu, cooked edamame, or another plant-based protein, adjusting the cooking time as needed.
Is this recipe suitable for sensitive digestion?
It has a simple, mild profile, but tolerance varies. Start with a small portion and adjust the garlic, ginger, and seasoning if needed.
Can I prepare the components ahead of time?
Yes. Cook the noodles and tempeh ahead, then reheat them gently with the broth and vegetables before serving.
How should I store leftovers?
Refrigerate leftovers in a sealed container and use them within 2 days. Reheat thoroughly before eating.
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