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RECIPES

Satay Style Noodles

1- 2 packets of rice vermicelli noodles – depends on family size.

1 teaspoon turmeric or curry powder

½ red pepper finely sliced into matchsticks

½ yellow pepper finely sliced into matchsticks

½ orange pepper finely sliced into matchsticks

½ a continental cucumber finely sliced into matchsticks

1 large carrot grated

A good handful of bean shoots (optional)

A good handful of snow peas sliced finely (optional)

1 Small red onion finely sliced into matchsticks

1 bunch of coriander – finely chopped

1 bunch of Vietnamese mint – finely chopped

½ bunch of fresh basil leaves – finely chopped

½ bunch of fresh normal mint – finely chopped

  • the herbs are what makes this amazing, so use as much as you like

½ cup roasted peanuts

Sauce

2 heaped tablespoons of fresh peanut butter – chunky is my preferred peanut butter

1 heaped tablespoon of sweet chilli sauce

1 teaspoon Sriracha sauce (optional) – gives spice and heat

1 teaspoon of light soy sauce

1 dessert spoon of maple syrup

Hot water to make the peanut butter runny.

Marinated Tempeh for top of Noodle Salad

½ block of tempeh per person

½ cup maple syrup

1 tablespoon grated ginger

1 tablespoon grated garlic

1 tablespoon Sweet Chilli sauce

1 tablespoon Tomato Sauce

1 tablespoon Tamari or gluten free soy sauce

Boil a large pot of water.  Add noodles to a bowel.  When water is boiling pour over noodles to cook, add spices, let them stand for about 10-15 minutes.   When they are soft, drain.  Allow to cool.

Place noodles on a serving plate, top with the salad, then pour over it a liberal amount of the sauce.  My family always says there’s not enough sauce, so double the recipe if you like.  Sprinkle with chopped roasted peanuts.

Method for the sauce

Place all ingredients into a non-stick pan, heat gently.  Add enough water to make this the right sauce consistency for you.  We like it, thick and chunky.

Into a large pan place tempeh

Then add all the other ingredients.  The longer you marinade this for the better the flavour.

When ready to serve, heat a non-stick pan, chop the tempeh into pieces and then add the tempeh and all the marinade to the pan.  Heat gently, and cook until the tempeh has become sticky and caramelised.

Place on top of the noodle salad.

The marinade ingredient quantities is really up to you.  If you want it more gingery, then add more, if you don’t like too much garlic decrease.  It is totally up to you, and you can never get it wrong.  Its delicious.  Makes a great marinade for tofu as well.

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