MealPlanned
- Lunch
- 23 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Peanut tempeh noodle salad
Rice noodles with tempeh, crunchy vegetables and satay dressing (vegan).
- Calories
- 703
- Protein
- 31 g
- Carbs
- 76 g
- Fat
- 34 g
Per serving. Makes 2 servings.
Ingredients
- 120 g Rice noodles, dry
- 200 g Tempeh
- 1 tbsp Vegetable oil
- 1 Carrot
- 1 Red bell pepper
- 100 g Red cabbage
- 10 g Fresh mint
- 10 g Fresh coriander
- 2 servings Peanut satay sauce
Contains: Cereals containing gluten, Peanuts, Soybeans. Always check the labels of what you buy.
Method
- Soak the noodles in boiling water for 5 minutes, then drain and rinse in cold water.
- Slice the tempeh and fry in the oil for 6 minutes, turning, until golden.
- Cut the carrot into matchsticks, deseed and slice the pepper and shred the cabbage. Pick the mint and coriander leaves.
- Loosen the satay sauce with a splash of warm water.
- Toss the noodles, vegetables, herbs and tempeh with the sauce.
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