Thai · Lunch, Dinner
Tempeh peanut noodles
Rice noodles tossed with crisp tempeh, crunchy veg and a lime-peanut sauce.
- Calories
- 708 kcal
- Protein
- 34 g
- Carbs
- 78 g
- Fat
- 29 g
- Prep
- 12 min
- Cook
- 14 min
Per serving, for one person.
Contains: peanut, gluten, soy, sesame.
Ingredients
- 120 g Tempeh
- 55 g Rice noodles
- ¾ carrot Carrots
- 60 g Red cabbage
- 60 g Bean sprouts
- 1¼ tbsp Peanut butter
- ¾ tbsp Soy sauce (reduced salt)
- ¼ lime Limes
- 2 cloves Garlic
- 1¼ tsp Toasted sesame oil
- 6 g Coriander
Method
- Soak the rice noodles until tender, then drain.
- Fry the tempeh in the sesame oil until browned all over.
- Whisk the peanut butter with the soy sauce, lime and garlic and enough warm water to loosen.
- Toss the noodles, vegetables, tempeh and sauce together in the pan for 2 minutes.
- Serve with coriander.
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