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Sriracha Tempeh Noodles

Serves 2 people
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

Metric - US Customary
  • 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

Instructions

  • 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!