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Thai style tempeh and noodles

A lovely supper dish full of exciting flavours.

Posted by: KIm
On:

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

0

Courses etc.

Main Courses

You will need

IngredientAdd
1 tempeh cake, about 225g Available only in our Broughton Street shop More products
250g rice noodles More products
large handful of small broccoli florets More products
chopped stems of leek More products
small head of spring greens, finely chopped

Awaiting stock

 		More products
1 yellow bell pepper, chopped OR More products
1 red bell pepper, chopped More products
2 tbsp coconut oil or enough to stir fry the tempeh

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 		More products
1 tbsp tahini More products
1 freshly squeezed lime More products
1 stick lemongrass, chopped into 1cm pieces

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 		More products
about 2 tbsp fresh ginger root, chopped More products
1 tsp turmeric More products
1 tsp cayenne pepper More products
1 tsp kelp powder More products
2 green chilli peppers, chopped More products
pinch dried jalapeno chillies
2 tbsp chopped watercress

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 		More products
2 tbsp chopped basil

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black pepper More products
tamari to taste OR More products
liquid amino acids to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Chop the tempeh into cubes and marinate in filtered water, half of the lime juice, and all the other ingredients below lemongrass in the list.
  • In a wok, fry the tempeh in either water or coconut oil.
  • When half-cooked, add the marinade, and the vegetables.
  • Break the rice noodles in half as you add them.
  • Add the coconut milk and tamari or amino acids.
  • When everything is cooked - the sauce should be thick with a spicy but balanced taste - add the rest of the lime juice and adjust flavourings where necessary to your taste.
  • Serve and garnish with chopped watercress and basil.

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