Satay noodles with tempeh

Method

1. Boil the kettle. Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 to 8 minutes, until soft, then drain and rinse under cold water.
2. Whisk the peanut butter, soy sauce, the juice of the lime and the chilli flakes with 100 ml of hot water, until smooth.
3. Cut the tempeh into 1.5 cm cubes. Shred the red cabbage finely, cut the carrot into matchsticks, slice the garlic, grate the ginger and roughly chop the coriander.
4. Warm the olive oil in a wok or large frying pan over a medium-high heat. Fry the tempeh for 5 to 6 minutes, turning, until golden.
5. Add the garlic, ginger, cabbage and carrot and stir-fry for 3 minutes, until slightly softened but still crunchy.
6. Turn the heat to low, tip in the noodles and the sauce and toss for 1 to 2 minutes, until coated and hot, adding a splash of water if it is too thick.
7. Divide between bowls and scatter the coriander over.

Tip Tempeh can taste bitter if it is not cooked first. Steaming it for 10 minutes beforehand softens it, though the frying here does the job too.

Photo made with AI.

From Nosha · nosha.app