Rice noodle salad with peanut butter tempeh
Rustle up this healthy vegan noodle salad. The star of the show are crisp nuggets of tempeh – compressed soya beans – with a moreish nutty coating
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- rapeseed oil , for the baking tray
- 2tbsp crunchy peanut butter
- 1large large garlic clove , finely grated
- 100g tempeh , thinly sliced and cut into bite-size pieces
- 100g vermicelli rice noodles
- 1large lime , zested and juiced
- 1tbsp sweet chilli sauce
- 1large carrot (160g), cut into matchsticks
- 160g piece of cucumber , halved, deseeded and thinly sliced at an angle
- 2spring onions , finely chopped
- 2tbsp chopped mint
- 2-3 tbsp chopped coriander
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Line a baking tray with a sheet of foil and rub with a few drops of oil. Put the peanut butter in a small bowl and mix with 2 tbsp boiling water and the garlic. Stir in the tempeh to coat. Arrange the pieces, spaced apart, on the baking tray, and bake for 10-12 mins until golden.Step 2
Meanwhile, cook the rice noodles following pack instructions. Rinse and drain well. Mix the lime zest and juice with the chilli sauce in a large bowl, and stir in the carrot, cucumber and spring onions. Toss through the drained noodles, then the mint and coriander. Pile into bowls and top with the baked tempeh. Serve straightaway.