This the perfect summer dish. Filling noodles with a fresh salad and a deliciously crispy tempeh mince.
I love making this dish because of its simplicity. The salad is very easy to whip up, and most attention goes to preparing the tempeh. From this dish, I also learned to steam the tempeh before cooking it which changes its flavour a bit (less intense). However, I found a hack to prepare the tempeh within 5 minutes using the microwave rather than 30 minutes with a steamer. So this is still a quick weekday dish!
I found this dish in one of my favourite cooking books Plant Power by Annie Bell. After seeing this book in store, I found it second hand online and I have been trying multiple recipes from it. I love it as the book is specifically for vegetarians and vegans and focuses on protein-rich recipes, making sure that we get all our nutrients! As always, I did adapt the recipe slightly to make it suitable for two people and to make the instructions easier to follow.
Noodles with tempeh mince
15 minutes preparation + 10 minutes cooking — serves 2 to 3
Ingredients
- 200 gram tempeh
- 2 tablespoons tamari soy sauce
- 200 gram dried udon noodles
- 100 gram lambs lettuce
- 1 avocado
- 2 red peppers
- 2 teaspoons red miso paste
- 2 teaspoons sherry or apple vinegar
- 2 tablespoons extra vierge olive oil
- Water
- Oil
Preparation
- Place the tempeh in a microwaveable dish and cover with 3 tablespoons of water. Cover off and microwave on 800W for 4-5 minutes.
- Carefully take the tempeh out of the microwave. Cut in quarters and lay on a flat plate to let it cool off.
- Boil a liter of water in a kettle.
- Mix the red miso paste, sherry or apple vinegar, extra vierge olive oil, and two tablespoons of water to create a dressing.
- Wash the lambs lettuce and mix with one tablespoon of the dressing in a large salad bowl.
- Cook the noodles in a large pot with the preboiled water for five minutes (longer/shorter depending on package instructions). Drain and rinse with cold water to stop the cooking process.
- Return the noodles to the pot and mix with the remainder of the dressing.
- Wash the red peppers and cut into small strips.
- Peel the avocado and cut into 1cm dice.
- Add the peppers and avocado to the lambs lettuce and gently mix.
- Heat some oil in a large pan and once hot, crumble the tempeh with your hands (make sure to wash your hands before) and add to the pan.
- Fry the tempeh mince for c. 5 minutes until they are golden and starting to crisp up. Add more oil if needed.
- Drizzle the tamari soy sauce over the tempeh, mix, and fry for another minute.
- Serve the noodles with the salad and the crispy tempeh mix on top.
Enjoy your meal!
Did you like this?
Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!