Recipe description
September 27, 2026
Gentle Digestion Rice Noodle Tempeh Skillet
A comforting tempeh skillet with gentle textures and plant-based nourishment for everyday meals.
Fermented Foods
Gentle on Digestion
Plant Based
78%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: soy, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Provides plant-based protein and fermented tempeh alongside several vegetables.
- Includes garlic, ginger, olive oil, sesame oil, carrot, and bok choy for plant variety and flavor.
- Balanced with protein, vegetables, healthy fats, and comforting carbohydrates.
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
Tempeh
150
gram
Noodles, gluten free
100
gram
Soy sauce
2
tablespoon
Oil, sesame
1
tablespoon
Oil, olive
1
tablespoon
Garlic
2
clove
Ginger
1
teaspoon
Carrot
1
piece
Bok choy
1
cup
Onion, spring
2
piece
Instructions
1
Bring a pot of water to a boil and cook the rice noodles according to package directions. Drain and set aside.
2
Cut the tempeh into small cubes.
3
Heat olive oil in a skillet over medium heat and cook the tempeh cubes until golden on all sides, about 5 minutes.
4
Add the sliced onion, minced garlic and grated ginger; sauté for 2 minutes until fragrant.
5
Add the carrot and bok choy, stir-fry for 3 to 4 minutes until tender-crisp.
6
Pour in the soy sauce and sesame oil, then add the cooked rice noodles. Toss everything together until well combined and heated through.
7
Serve hot, garnished with sliced spring onions.
More Recipes For Your Gut
Nutrition
410 kcal
Calories
19 g
Protein
59 g
Carbohydrates
8 g
Fiber
6 g
Sugar
20 g
Fat
3 g
Saturated fat
2.7 g
Salt
FAQ
Is this rice noodle tempeh skillet vegan?
Yes, the listed ingredients are vegan. Check the labels of the tempeh, noodles and soy sauce to confirm.
Is this recipe gluten-free?
Rice noodles are naturally gluten-free, but regular soy sauce may contain wheat. Use certified gluten-free soy sauce for a gluten-free meal.
How many servings does this recipe make?
The recipe makes 2 servings.
How can I make the tempeh more flavorful?
Cut it into small cubes and brown it well before adding the vegetables. You can also marinate it briefly in a little soy sauce and sesame oil.
Can I use different vegetables?
Yes. Bell pepper, mushrooms, cabbage or spinach can replace or supplement the carrot and bok choy.
Can I prepare this dish without sesame oil?
Yes. Omit the sesame oil or replace it with a small amount of another cooking oil. The flavor will be milder.
Is tempeh easy for everyone to digest?
Digestibility varies from person to person. Start with a modest portion if tempeh is new to you, and avoid it if you have a soy allergy.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container and eat them within 2 days. Reheat thoroughly before serving.
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