Tasty high-protein vegan noodles. What's not to love?
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Serves
2
Tempeh
Shiitake Mushrooms
Spring Onions
Spinach
Dried Wheat Noodles
Sesame Seeds
Sunflower Oil
FOR THE MARINADE:
Garlic Cloves
Lime
Fresh Ginger
Sriracha
Soy Sauce
Smoked Paprika
FOR THE SAUCE:
Lime
Tahini
Soy Sauce
Agave Nectar
Sesame Oil
Boiling Water
Serves
2
Tempeh
Shiitake Mushrooms
Spring Onions
Spinach
Dried Wheat Noodles
Sesame Seeds
Sunflower Oil
FOR THE MARINADE:
Garlic Cloves
Lime
Fresh Ginger
Sriracha
Soy Sauce
Smoked Paprika
FOR THE SAUCE:
Lime
Tahini
Soy Sauce
Agave Nectar
Sesame Oil
Boiling Water
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Step 1.
Crumble the tempeh into small pieces. Roughly chop the mushrooms. Finely slice the spring onions and set aside some of the green tips to serve.
Step 2.
Put the tempeh, spring onions and mushrooms into a large frying pan over a medium-high heat with a good splash of sunflower oil and a pinch of salt. Stir-fry for about 10 mins until starting to crisp up.
Step 3.
Meanwhile, make the marinade. Grate the ginger, mince the garlic, and add to a small bowl with the juice of the lime and the remaining ingredients. Whisk well.Â
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Step 4.
In a separate pan, cook the spinach with a pinch of salt over a medium heat until wilted.
Step 5.
Add the marinade to the tempeh. Fry for 5-10 mins until the tempeh and mushrooms are browned on the edges and starting to crisp up.
Step 6.
Cook the noodles following pack instructions, then drain.
Step 7.
For the noodle sauce, first juice the lime into a bowl. Add all the remaining ingredients and whisk well. Toss the cooked noodles through it.
Step 8.
Serve the saucy noodles in bowls topped with the tempeh, reserved spring onion greens, sesame seeds, some extra chilli oil and the wilted spinach.
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