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–+ servings

10 Minute Thai Noodles

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 minutes

Serves 3

Ingredients
 

  • 250 g noodles of choice we used brown rice vermicelli
  • 300 g tempeh/ tofu/ mushrooms
  • 1 tin of coconut milk
  • 400 ml veg stock
  • ½ thumb sized piece of ginger 10g
  • 1 large clove of garlic
  • 1 lime
  • 3 tbsp tamari or soy sauce
  • 2 tbsp maple syrup
  • 1 red chilli
  • 20 g fresh herbs coriander and parsley or what ever you like and have available
  • 1 carrot
  • 1 courgette
  • 1 bunch of scallions/ spring onions

To serve:

  • Pickled red onions
  • 2 tbsp sesame 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

Enjoy!

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