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Rice noodle salad with peanut butter tempeh

A serving of rice noodle salad with peanut butter tempeh

Rice noodle salad with peanut butter tempeh

Name: Rice noodle salad with peanut butter tempeh
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2
Ingredients: rapeseed oil for the baking tray; 2 tbsp crunchy peanut butter; 1 large large garlic clove finely grated; 100g tempeh thinly sliced and cut into bite-size pieces; 100g vermicelli rice noodles; 1 large lime zested and juiced; 1 tbsp sweet chilli sauce; 1 large carrot (160g), cut into matchsticks; 160g piece of cucumber halved, deseeded and thinly sliced at an angle; 2 spring onions finely chopped; 2 tbsp chopped mint; 2-3 tbsp chopped coriander

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins - 22 mins

A star rating of 3.3 out of 5.8 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

rapeseed oil

for the baking tray
2 tbsp crunchy peanut butter
1 large large garlic clove

finely grated
100g tempeh

thinly sliced and cut into bite-size pieces

For the salad

100g vermicelli rice noodles
1 large lime

zested and juiced
1 tbsp sweet chilli sauce
1 large carrot

(160g), cut into matchsticks
160g piece of cucumber

halved, deseeded and thinly sliced at an angle
2 spring onions

finely chopped
2 tbsp chopped mint
2-3 tbsp chopped coriander

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Nutrition: Per serving

kcal436

low
fat13g
saturates2g
carbs54g
sugars12g
fibre10g

high
protein20g
salt0.5g

Method

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.

Recipe from Good Food magazine, August 2023

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A star rating of 3.3 out of 5.8 ratings

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