This is rocking, takes 10 mins and is packed with flavour. We use tempeh but if you can't get tempeh just use tofu or mushrooms. We served this with pickled red onions or sauerkraut to give it a lovely acid pop to cut through this delicious creamy sauce! In our video there was 2 of us but it might take you 15 mins which is still pretty quick for a super tasty meal!
Takes 10 minutesminutes
Serves 3
Ingredients
250gnoodles of choicewe used brown rice vermicelli
300gtempeh/ tofu/ mushrooms
1tin of coconut milk
400mlveg stock
½thumb sized piece of ginger10g
1large clove of garlic
1lime
3tbsptamari or soy sauce
2tbspmaple syrup
1red chilli
20gfresh herbscoriander and parsley or what ever you like and have available
1carrot
1courgette
1bunch of scallions/ spring onions
To serve:
Pickled red onions
2tbspsesame seeds
Instructions
Cook the noodles:
Cook the noodles according to the pack instructions and drain and rinse
Sear the tempeh
Heat a large non stick frying pan on high heat and slice the tempeh/ tofu into a thin slice that is approx ½-1 cm thick, we got 4 nice triangle shaped pieces. Once the pan is hot add 1 tbsp of oil followed by the tempeh. Fry the tempeh for 3 mins on each side until it starts to sear and go lightly golden.
Make the sauce
Into a blender add the ginger, garlic, coconut milk, juice of ½ lime, tamari, maple syrup, ½ red chilli and blend till smooth.
Prepare the veg:
Slice the carrot and courgette into thin match stick slices or jullienne slices, finely slice the spring onions and herbs and slice the remaining half a chilli into thin slices.
Finish the tempeh/ tofu
Add in 3 tbsp of the sauce to the tempeh and turn to cook on both sides until it starts to caramelise slightly. This should take approx 1-2 mins.
Cook the veg
Remove the tempeh/ tofu and set aside and add in the matchstick shaped carrot, courgette followed by a pinch of salt and the spring onions/ scallions cook for 2 minute moving them around the pan continuously.
Bring the dish together
Add in the remaining coconut based sauce and the veg stock, followed by the cooked noodles and bring the dish together. Squeeze in the remaining half a lime, add in the chopped herbs and season to your liking.
Garnish and enjoy
Divide between 2-4 large bowls and garnish with some pickled red onions and a sprinkle of sesame seeds, followed by a piece of tempeh on top
This recipe looks delicious, but I don’t know how you can time travel and do it in 10 minutes. The cooking time alone is longer than that and that’s not even including things like pre-heating pan, washing veg, blending sauce, julienning!
This is sounding brilliant, BUT, ingredients you list here unfortunately cannot be obtained in my area. I tried M&S, Sainsbury, wtc, but either the assistants don’t know their products, or we in England’s North East are thought to be too uncultured to know them. Please, give alternatives when naming products. Ie, easier to find products.
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This recipe looks delicious, but I don’t know how you can time travel and do it in 10 minutes. The cooking time alone is longer than that and that’s not even including things like pre-heating pan, washing veg, blending sauce, julienning!
Yum, Sunday dinner for us. Thank you. 🙂
This is sounding brilliant, BUT, ingredients you list here unfortunately cannot be obtained in my area. I tried M&S, Sainsbury, wtc, but either the assistants don’t know their products, or we in England’s North East are thought to be too uncultured to know them. Please, give alternatives when naming products. Ie, easier to find products.