Tempeh Flamin’ Hot Noodles

Serves 2 • Prep 5 min • Cooking 10 min
Vegans
Get this Stuff
  • 6 tbsp veg oil (1 for Tempeh & 5 for noodles)
  • 1 pack Tempeh Soy & Ginger Marinated Pieces
  • 250g thick wheat noodles, udon, or ramen noodles
  • 1 pak choi, roughly chopped
  • 2 handfuls baby spinach
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp sugar
  • 4 garlic cloves, minced
  • 1 tsp chilli flakes
  • 4 tbsp spring onion, finely sliced
  • handful coriander, roughly chopped
  • 1 tsp toasted sesame seeds
Do this stuff
  1. Start by heating 1 tbsp of veg oil over a medium heat in a non-stick pan, add your marinated Tempeh, season and fry for 8 mins, stirring as you go.
  2. Meanwhile, boil the noodles according to package instructions until al dente. In the same pot, blanch the pak choi and spinach until cooked through before draining all into a large bowl.
  3. Add light soy sauce, dark soy sauce, vinegar, sugar, garlic, chilli flakes, 2 tbsp spring onion and 1/4 tsp of salt on top of the noodles and greens.
  4. Heat your remaining 5 tbsp of veg oil in a saucepan until sizzling hot before pouring over your noodles and thoroughly mixing so evenly covered.
  5. Serve into two bowls, garnish with your remaing 2 tbsp of spring onions, chopped coriander, Tempeh marinated pieces and toasted sesame seeds and enjoy!
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