Sriracha Tempeh Noodles
Tempeh deserves more credit. Over the past year or so, we’ve been introducing it more and more into our diet - and it’s packed with more protein, fibre and vitamins compared to tofu!
Ingredients
Directions
- 1
Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
- 2
Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
- 3
Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
- 4
Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set aside.
- 5
Cook the noodles as per the packet instructions, then drain.
- 6
When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds.
