We first tried this while we were in Poland, for those of you that watched our what I eat in a day vlog over there you’ll recognise it. This is a really tasty wholesome dinner, that’s also oil free and happy heart friendly.

INGREDIENTS

  • Brown rice noodles
  • 300g tempeh finely sliced
  • 1 tbsp oil
  • Bunch of scallions
  • 1 red chilli
  • 3 cloves peeled garlic
  • 1 thumb sized piece of ginger
  • 1 stalk of lemongrass
  • 300g mago for sauce
  • 1/2 tsp turmeric
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 500ml oat milk
  • 2 tbsp tamari
  • 2 red peppers
  • 100g sugarsnap peas
  • Small bunch of coriander
  • Fresh mango to garnish

INSTRUCTIONS

  • Cook your noodles according to instructions on the packet
  • Add a tbsp of oil to a pan on a high heat
  • Once heated add the tempeh along with the chilli and scallions and fry until the tempeh starts to golden
  • While this is frying- time to make your sauce!
  • Blend together the garlic, ginger, lemongrass, mango, turmeric, curry powder, black pepper, salt and oat milk
  • Pour two tbsp of tamari into the tempeh to seal and transfer to a bowl
  • Add your chopped red peppers and sugar snaps to the pan along with two tbsp of the sauce and fry for two minutes
  • Add your tempeh back in along with the noodles and half the sauce making sure to mix all the time
  • Add the rest of the sauce along with the coriander
  • Ready to serve! Garnish with leftover mango and coriander
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