The fresh taste of rice vermicelli with lots of greens and stir-fried tempeh is one of the most delicious dinners we’ve had so far this year. Here’s how to make it.
1 packet of tempeh
3 tablespoons of freshly grated ginger
5 large cloves of garlic, sliced finely
4 large green onions, finely chopped
2 teaspoons of ground black pepper
1 lime, freshly squeezed juice
1 stalk of lemongrass, finely chopped
2 handfuls of snowpeas
1 packet of rice vermicelli (thick or thin, you choose)
2-3 sprigs of thai basil leaves
1 large handful of bean sprouts
1/2 iceberg lettuce, julienned
1 lebanese cucumber, julienned
1 tablespoon of pickled carrot (carrots, apple cider vinegar, salt, sesame oil)
1. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside.
2. Pickle the carrots by adding them to a bowl of apple cider vinegar, water, sesame oil and a small dash of salt.
2. Cut tempeh into bite sized cubes. From here you can shallow fry the cubes in hot oil until brown and crispy, or choose to have it a bit softer and stir-fryed.
3. Heat some sesame oil in a non stick pan.
4. Add green onions, ginger and garlic and sauté until golden-brown. If you are choosing to stir-fry the tempeh, add it now.
5. Add the black pepper, lime juice and lemongrass.
6. Add the snowpeas and stirfry until soft.
7. If you have already pre-fryed the tempeh, add it now and combine ingredients.
8. Serve over a bed of vermicelli.
9. Sprinkle the thai basil and bean shoots over the top.
10. Lay next to the vermicelli the lettuce, cucumber and pickled carrot (drained).
This recipe combined elements of Frank’s Vietnamese Tofu (http://www.ivu.org/recipes/eastasia/vietnamese.html) and Vermicelli Grilled Chicken (http://vietnameserecipes.org/vermicelli-grilled-chicken/)