10-Minute Thai Noodles
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- Serves: 2-4
- Preparation: 5
- Cooking: 10
- Ready: 15
This tempeh noodle dish from The Happy Pear is rocking, takes 10 mins and is packed with flavour!
Ingredients
- 250 g noodles of choice – we used brown rice vermicelli
- 300 g tempeh (or tofu/mushrooms)
- 1 tin of coconut milk
- 400 ml vegetable stock
- ½ thumb sized piece of ginger (10 g)
- 1 large clove of garlic
- 1 lime
- 3 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup
- 1 red chilli
- 20 g fresh herbs such as coriander and parsley, or whatever you like and have available
- 1 carrot
- 1 courgette
- 1 bunch of scallions/spring onions
To serve
- pickled red onions
- 2 tablespoons sesame seeds
Method
To cook the noodles
Cook the noodles according to the pack instructions then drain and rinse.
To sear the tempeh
Heat a large non-stick frying pan on high heat. Slice the tempeh/tofu into thin slices that are approx. ½-1 cm thick , e.g. 4 nice triangle-shaped pieces.
Once the pan is hot add 1 tablespoon of oil followed by the tempeh. Fry the tempeh for 3 mins on each side until it starts to sear and go lightly golden.
To make the sauce
Into a blender add the ginger, garlic, coconut milk, juice of half a lime, tamari, maple syrup and half a red chilli and blend till smooth.
To prepare the veg
Slice the carrot and courgette into thin matchstick slices or julienne slices, finely slice the spring onions and herbs, and slice the remaining half a chilli into thin slices.
To finish the tempeh/tofu
Add in 3 tablespoons of the sauce to the tempeh and turn to cook on both sides until it starts to caramelise slightly. This should take approx. 1-2 minutes.
To cook the veg
Remove the tempeh/tofu and set aside. Add in the matchstick shaped carrot and courgette followed by a pinch of salt and the spring onions/scallions. Cook for 2 minutes moving them around the pan continuously.
To bring the dish together
Add in the remaining coconut-based sauce and the veg stock, followed by the cooked noodles and bring the dish together. Squeeze in the remaining half a lime, add in the chopped herbs and season to your liking.
To garnish
Divide between 2-4 large bowls and garnish with some pickled red onions and a sprinkle of sesame seeds, followed by a piece of tempeh on top. Enjoy!
Additional notes
Recipe courtesy of The Happy Pear. Their cookbook The Happy Pear 20: Recipes and Learnings From the First 20 Years is available now.
“This is rocking, takes 10 mins and is packed with flavour. We use tempeh but if you can’t get tempeh just use tofu or mushrooms. We served this with pickled red onions or sauerkraut to give it a lovely acid pop to cut through this delicious creamy sauce! In our video there were two of us but it might take you 15 mins which is still pretty quick for a super tasty meal!”
