TEMPEH AND RICE NOODLE SALAD WITH PEANUT LIME DRESSING

INGREDIENTS (for 1 person)

55g rice noodles – I like King Soba black rice noodles but used their Udon noodles

40g green beans, topped and tailed and cut in half

40g mangetout, topped and tailed and cut in half

2 spring onions, finely sliced

80g broccoli, chopped into mini florets

80g red pepper, cut into fine strips

½tsp sesame oil

100g tempeh, cut into 1 cm cubes

1tbsp soy sauce

1 clove of garlic, crushed

2 cm ginger, peeled and grated

1tbsp coriander, finely chopped

FOR DRESSING

2tsp (20g) crunchy peanut butter

Juice of half a lime

Hot water

METHOD

1. Mix the garlic, ginger, and soy sauce in a bowl and marinate the tempeh in this mixture for at least 10 minutes.

2. Blanch the broccoli, mange tout, and green beans in boiling salted water for 1-2 minutes until al dente and drain.

3. Cook the noodles according to the instructions – boil for 5 – 6 minutes until tender but not sticky.

4. Drain the noodles and rinse with cold water.

5. Mix the blanched and raw vegetables with the noodles.

6. Heat a wok or pan and pan-fry the tempeh until the marinade has dried out.

7. Mix the tempeh with the noodles and vegetables.

8. Prepare the dressing by mixing together the peanut butter and lime juice with enough

9. hot water to make a thick dressing.

10. Mix the dressing and coriander with the noodle salad and serve at room temperature.

    
    

599kcal: 37g protein, 68g carbohydrates, 23g fat