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

-1 people+

Metric

Method

1. 1

   Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.

   
2. 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. 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. 4

   Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set aside.

   
5. 5

   Cook the noodles as per the packet instructions, then drain.

   
6. 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. Enjoy!