For 4 servings: 250 g rice noodles 1 lettuce 4 carrots 5 green onions 1 fennel 10-15 radishes 1 big cucumber  (or 5-6 small) chili, to taste (optional) 3-4 tablespoons sesame seeds 5 tablespoons soy sauce the juice of one lemon (or 3 tablespoons rice vinegar) 1 cm ginger, grated 2 cloves of garlic, mashed Prepare the rice noodles as directed on the package. Drain and set aside. Chop all the vegetables finely. Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic. Mix all ingredients in a bowl. Garnish with fennel leaves. Serve with Sticky 5 spices tempeh Variation: instead of lettuce you can use (Chinese) cabbage Note: for weight
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For 4 servings: 350 g tempeh 4-5 tablespoons soy sauce 3 tablespoons Chinese 5 spices 4-5 tablespoons sweet chili sauce 3-4 tablespoons sesame seeds 4-5 tablespoons oil, for frying Mix the soy sauce and spices. Cut the tempeh  into slices approx. 1-1.5 cm thick. Pour the mix over tempeh, spread evenly and leave to marinate, in the fridge, for a few hours. Heat the oil in a pan and add the tempeh. Fry on both sides until brown. Pour the sweet chili sauce and add the sesame seeds, stir to  evenly cover the tempeh. Tip: Serve with rice noodles salad. Note: for weight loss bake the tempeh in oven, without oil. Pentru 4 portii: 350 g tempeh 4-5 linguri
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For 10 pieces: 10  rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well. Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix  along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up. Serve with chili sauce or soy sauce with garlic. Variation: can also use different vegetables: soy sprouts, lettuce,
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Per serving: 50 g quinoa 300 g vegetables: carrot, onion, leek, sweet pepper, green beans, peas, broccoli, cabbage, cauliflower, celery, zucchini, etc. 1 cm ginger, grated (or 1 teaspoons ginger powder ) 1 teaspoon coriander powder 2 garlic cloves, diced chilli/chili powder, to taste (optional) 2 tablespoons soy sauce 1/2 tablespoon oil Cook the quinoa as indicated on the package. Cut all the vegetables into cubes or slices. Cook the green beans apart for 7-10 minutes and drain. Heat the oil in a wok and add the vegetables gradually, beginning with the ones which take longer to cook. Add a little bit of water (not too much), the ginger, the garlic
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