Asian Lentil Noodle Bowl
Protein-rich lentil noodles, juicy seafood and colorful vegetables with ginger and sesame — a filling bowl with 40 g of protein for lunch.
Nutrition per serving
Ingredients
- Lentil or chickpea pasta (cooked)150 g (cooked weight)
- Shrimp or fish fillet (diced)150 g
- Vegetable mix (snap peas, carrots, bell pepper)100 g
- Sesame oil10 g
- Soy sauce1 tbsp
- Ginger½ tsp
- Salt, pepperto taste
How to make it
- Cook the pasta per package instructions, drain.
- Heat the sesame oil in a pan, briefly sweat the ginger.
- Sauté the vegetables (snap peas, carrots, bell pepper), 3–4 minutes.
- Add the shrimp or fish, 3–4 minutes.
- Fold in the pasta.
- Pour over the soy sauce, season.
Plant protein, magnesium & ginger. Lentil and chickpea pasta is one of the best natural sources of plant protein and magnesium — both keep your muscles and energy steady. The ginger has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed. Exactly the "food first" principle: food first, then supplement deliberately. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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