Asian Style Tempeh on a Noodle Salad

Note:
I’ve been enjoying watching Rick Stein’s Far Eastern Odyssey on the ABC so prepare yourselves for an onslaught of South East Asian recipes. This recipe is based on a dish he cooked in Thailand with chicken.

Ingredients:
For the tempeh…
1 packet of tempeh, cut into 1/2 an inch cubes
2 pieces of lemongrass
1 tablespoon vegetable oil
1/2 cup of thinly sliced capsicum
3 tablespoons of Tamari or wheat-free soy sauce
1 tablespoon of rice vinegar
1 tablespoon of brown sugar
4 green spring onions, chopped finely

For the salad…
1 packet of medium-sized rice noodles
1 medium lebanese cucumber
1 handful of fresh mint
2 handful of fresh coriander
1 handful of fresh bean shoots

Instructions
1. Remove the tough outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside. I saw Rick Stein crush the outer layer with his knife to do this.
2. Heat the oil in a large frypan or wok over medium heat until hot. Add the tempeh and stir-fry for about four minutes, it should look brown and crispy on the outside.
3. Add the bell pepper and lemongrass and stir-fry for one minute.
4. Add the soy sauce, vinegar, sugar, and green onions. Stir to combine.
5. Make the noodle salad by cooking the rice noodles in water over a low heat until they become soft. Once cooked, drain noodles and rinse under cold water to cool.
6. Cut up the other ingredients and add to a lovely salad bowl. Add noodles and combine.
5. Place tempeh on the noodle salad. Now you are ready to eat your delicious creation.

Kudos:
To travel cooking shows, they are truly some of the best TV viewing around.

2 Comments Add yours

  1. Nellie says:

    Wow this looks amazing. I am so inspired to make it tonight! I will let you know how I go 🙂

    1. vegematarian says:

      Hey Nellie. You’ll have to email me your blog address too. I wanna get that borscht recipe off you! See you soon 🙂

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