High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a deep frying pan or wok.
STEP 2
Fill your saucepan with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add theĀ udon noodlesĀ and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain.Ā
STEP 3
Julienne theĀ carrotĀ and finely slice theĀ red cabbageĀ (a mandolin can be helpful if you have one) andĀ pak choi. Finely slice theĀ spring onions, keeping the green and white parts separate. This is all your veg prep done.
STEP 4
Crumble theĀ tempehĀ into small, bite-sized pieces. Place a frying pan or wok over medium-high heat and add a generous drizzle of neutral oil. Fry the crumbledĀ tempehĀ for 6-8 minutes, until it starts to brown and turn crispy at the edges. Stir in one-third of theĀ chili garlic tempeh sauceĀ and make sure all the tempeh pieces are evenly coated. Set aside and keep warm.
STEP 5
Wipe clean or quickly rinse the frying pan or wok used for the tempeh if there are any burnt bits at the bottom. Place it back over medium-high heat and add another drizzle of neutral oil. Add the preparedĀ carrot, red cabbage,Ā pak choi, and the white part of theĀ spring onions, then stir-fry for 5 minutes.
Add the drainedĀ udon noodlesĀ along with the remainingĀ chili garlic tempeh sauce, tossing everything to make sure it's well combined and evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking, and season to taste with salt or a splash of soy sauce (optional).
STEP 5
To serve, divide theĀ noodlesĀ between serving bowls, top with theĀ tempehĀ and then garnish with the greenĀ spring onionsĀ and a sprinkle ofĀ sesame garnish. Enjoy!
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High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds
High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a deep frying pan or wok.
STEP 2
Fill your saucepan with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add theĀ udon noodlesĀ and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain.Ā
STEP 3
Julienne theĀ carrotĀ and finely slice theĀ red cabbageĀ (a mandolin can be helpful if you have one) andĀ pak choi. Finely slice theĀ spring onions, keeping the green and white parts separate. This is all your veg prep done.
STEP 4
Crumble theĀ tempehĀ into small, bite-sized pieces. Place a frying pan or wok over medium-high heat and add a generous drizzle of neutral oil. Fry the crumbledĀ tempehĀ for 6-8 minutes, until it starts to brown and turn crispy at the edges. Stir in one-third of theĀ chili garlic tempeh sauceĀ and make sure all the tempeh pieces are evenly coated. Set aside and keep warm.
STEP 5
Wipe clean or quickly rinse the frying pan or wok used for the tempeh if there are any burnt bits at the bottom. Place it back over medium-high heat and add another drizzle of neutral oil. Add the preparedĀ carrot, red cabbage,Ā pak choi, and the white part of theĀ spring onions, then stir-fry for 5 minutes.
Add the drainedĀ udon noodlesĀ along with the remainingĀ chili garlic tempeh sauce, tossing everything to make sure it's well combined and evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking, and season to taste with salt or a splash of soy sauce (optional).
STEP 5
To serve, divide theĀ noodlesĀ between serving bowls, top with theĀ tempehĀ and then garnish with the greenĀ spring onionsĀ and a sprinkle ofĀ sesame garnish. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a deep frying pan or wok.
STEP 2
Fill your saucepan with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add theĀ udon noodlesĀ and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain.Ā
STEP 3
Julienne theĀ carrotĀ and finely slice theĀ red cabbageĀ (a mandolin can be helpful if you have one) andĀ pak choi. Finely slice theĀ spring onions, keeping the green and white parts separate. This is all your veg prep done.
STEP 4
Crumble theĀ tempehĀ into small, bite-sized pieces. Place a frying pan or wok over medium-high heat and add a generous drizzle of neutral oil. Fry the crumbledĀ tempehĀ for 6-8 minutes, until it starts to brown and turn crispy at the edges. Stir in one-third of theĀ chili garlic tempeh sauceĀ and make sure all the tempeh pieces are evenly coated. Set aside and keep warm.
STEP 5
Wipe clean or quickly rinse the frying pan or wok used for the tempeh if there are any burnt bits at the bottom. Place it back over medium-high heat and add another drizzle of neutral oil. Add the preparedĀ carrot, red cabbage,Ā pak choi, and the white part of theĀ spring onions, then stir-fry for 5 minutes.
Add the drainedĀ udon noodlesĀ along with the remainingĀ chili garlic tempeh sauce, tossing everything to make sure it's well combined and evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking, and season to taste with salt or a splash of soy sauce (optional).
STEP 5
To serve, divide theĀ noodlesĀ between serving bowls, top with theĀ tempehĀ and then garnish with the greenĀ spring onionsĀ and a sprinkle ofĀ sesame garnish. Enjoy!
