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Tempeh Noodles

4.1
8
Notes
25 mins cook
Tasty high-protein vegan noodles. What's not to love?
Christina Soteriou

Christina Soteriou

Tempeh Noodles
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Serves
2
Tempeh
Shiitake Mushroom
Spring Onion
Spinach
Dried Wheat Noodles
Sesame Seeds
Sunflower Oil
Salt
FOR THE MARINADE:
Garlic Clove
Lime
Grated Fresh Ginger
Sriracha
Soy Sauce
Smoked Paprika
FOR THE SAUCE:
Lime
Tahini
Soy Sauce
Agave Nectar
Sesame Oil
Boiling Water

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    Notes
    (7)

    V
    Vanessa M.
    9 days ago
    Made it a few times now, really tasty and filling recipe. I choose this on non meat days for a plant protein boost. Always made it with soba noodles, this time wholewheat noodles. Also sprinkled some toasted sesame and seaweed. 😊
    N
    Nils U.
    24 days ago
    be careful with the hemps
    N
    Nicola M.
    a month ago
    Way too many noodles! I will halve the amount next time
    V
    Vanessa M.
    9 days ago
    Hi Nicola, I always used about 250-300g dry for 4 portions. I think the quant here is more like cooked? That's how it makes sense to me.
    T
    Tamara D.
    6 months ago
    since making this for the first time around 6 months ago i have made it at least twice a week! so quick and yummy
    M
    M D.
    10 months ago
    This was delicious - didn't have any s***ake mushrooms, subbed in regular button. Absolutely banging, so easy to make, partner loved it too. Highly recommend!
    A
    Alice W.
    10 months ago
    Delicious and really simple. Christina never misses with her flavours!!
    T
    Thea N.
    a year ago
    Beautifully balanced dish, and big flavour! Will be coming back to this!

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