Thai style noodles with tempeh
with mixed vegetables, peanuts and lime
Tags:
Veggie
Allergens:
Fish
•Soy
•Gluten
•Wheat
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
50 g
Rice noodles
200 g
Vegetable mix with cabbage
10 milliliters
Fish sauce
(Contains Fish)
5 milliliters
Soy sauce
(Contains Soy, Gluten, Wheat)
½ piece
Garlic
5 g
Ginger paste
80 g
Diced tempeh
(Contains Soy, Wheat)
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
Lime
5 g
Mint, coriander & Thai basil
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2806 kJ
Calories671 kcal
Fat32.1 g
Saturated Fat4 g
Carbohydrate67.4 g
Sugar18.9 g
Dietary Fiber7.7 g
Protein25.5 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Bowl
•Wok or sautépan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cook the rice noodles for 4 - 5 minutes until al dente, then reserve some of the cooking liquid and drain.
- Transfer the noodles back to the pot and mix with 0.5 tbsp sunflower oil per person to prevent the noodles from sticking too much.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat, and fry the vegetable mix for 6 - 8 minutes. Season with salt and pepper.
- Mix the fish sauce, soy sauce and sugar in a bowl and add 1 tbsp of cooking liquid per person.
- Quarter the lime and add the juice of 1 lime wedge per person to the sauce.
- Chop the fresh herbs.
3
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh with the garlic and ginger puree for 4 - 5 minutes.
- Deglaze the frying pan with 1 tbsp of water per person.
- Transfer the noodles and the mixed sauce to the vegetables, mix well and stir-fry on high for 1 - 2 minutes. Season with salt and pepper.
4
- Serve the noodles in bowls and top with the tempeh.
- Garnish with the peanuts and fresh herbs and serve with the rest of the lime wedges.
Did you know... tempeh is a great source of calcium and iron; just 100g of tempeh contains as much calcium as one glass of milk, plus as much iron as 100g steak!