Tempeh deserves more credit.
Over the past year or so, we’ve been introducing it more and more into our diet – and it’s packed with more protein, fibre and vitamins compared to tofu!
For this dish, we add it to spicy noodles and veggies for a super simple and nutritious meal.
Enjoy!
Notes:
- You can make this gluten-free using tamari instead of soy sauce and using gluten-free noodles. Most brands of tempeh are gluten-free, but it’s always worth checking the label to be sure.
- If you don’t want to use tempeh, you can use extra-firm tofu instead. Simply skip the steaming and go straight to cooking the tofu in an air-fryer or oven.
- We use regular wheat noodles, which are sold as ‘udon noodles’, but you can use whichever noodles you like in this dish.
Things to know:
- If you like your food more spicy, you can add more Sriracha! We sometimes top the noodles with chopped red chilli, too.
- It’s not necessary to cook the veggies. We simply throw the courgette and carrot into the wok, along with the noodles and tempeh – then heat everything through for a minute or so, until it’s nice and hot.
- Steaming the tempeh first can help remove the bitter flavour you sometimes find in supermarket tempeh. However this step is totally optional – and it’s not always necessary depending on what brand of tempeh you buy.
Sriracha Tempeh Noodles
Ingredients
- 200 g tempeh
- vegetable oil
- 1/2 courgette
- 1 carrot
- 1/2 thumb of fresh ginger, peeled + grated
- 1/2 tsp Chinese 5 spice
- 1.5 tbsp dark soy sauce, or tamari
- 1 tbsp Sriracha
- 180 g noodles, or GF noodles (see notes)
- salt
- spring onion, chopped (optional)
- sesame seeds, optional
Method
- Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
- Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
- Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
- Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set saide.
- Cook the noodles as per the packet instructions, then drain.
- When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds. Enjoy!