1/2 tsp coconut oil
1” cube of fresh ginger, finely chopped
50g (1/4 cup) tofu, pressed and cubed
1 carrot, chopped into thin sticks or peels
2 tbsp peanut butter
4 tbsp coconut cream

1tsp miso paste
1 stock cube (I use these lowFODMAP vegan ones from Amazon)
1 nest of rice noodles (around 60-70g (2oz) dry)
1 big handful of choi sum, chopped

1/2 sweet red pepper, chopped

1 tsp soy sauce

1 tsp garlic-infused olive oil

* Top with fresh coriander and a squeeze of lime if you are feeling fancy.