Sticky Tempeh over Creamy Noodles
in peanut sauce with mushrooms & gomashio
Did you know that coconut milk does not come directly from the nut? The white flesh of the coconut is first mixed with water and then the coconut milk is squeezed out.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Diced tempeh
(Contains Soy, Wheat)
90 milliliters
Coconut milk
200 g
Vegetable mix with mushrooms
1 tube
Peanut butter
(Contains Peanuts May be present Tree nuts)
½ piece
Garlic
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
½ sachet(s)
Gomashio
(Contains Sesame)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
75 g
Wholewheat noodles
(Contains Wheat)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Water for the sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the noodles for 4 - 5 minutes until al dente.
- Reserve a small amount of the cooking liquid, then drain and rinse the noodles under cold water.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Fry the garlic with the vegetable mix for 4 - 6 minutes.
- Add the coconut milk, peanut butter and soy sauce.
- Add sambal as preferred, then mix well and allow to reduce over medium-high heat for 1 - 2 minutes
- Add the noodles and mix well to combine.
- Add some of the reserved cooking liquid as necessary if the sauce becomes too dry. Season to taste with salt and pepper.
- Meanwhile, heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the tempeh for 2 - 3 minutes or until golden-brown, then stir in the East Asian-style sauce and the water (see pantry for amount).
- Fry for another 2 - 3 minutes, then stir in the gomashio. Season to taste with salt and pepper.
- Serve the creamy noodles on deep plates.
- Top with the sticky tempeh.