Zesty Thai-Style Tempeh Noodle Bowl
with lime, peanuts & fresh herbs3.5(196)
Calories
:
681 kcalProtein
:
25.6g proteinDifficulty
:
EasyCalorie Smart
Plant-based
Allergens:
- Tarwe
- Gluten
- Soja
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Tempeh is not only packed with probiotics and nutrients, but it also absorbs marinades well, making it ideal for stir-fries, salads, and grilling!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Rice noodles
200 g
Vegetable mix with cabbage
5 milliliters
Reduced salt soy sauce
(Contains: Tarwe, Gluten, Soja)
½ piece
Garlic
5 g
Ginger paste
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
10 g
Unsalted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
½ piece
Lime
5 g
Mint, coriander & Thai basil
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
Brown sugar
1 teaspoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2850 kJ
Calories681 kcal
Fat32.1 g
Saturated Fat4 g
Carbohydrate70 g
Sugar21.3 g
Dietary Fiber7.8 g
Protein25.6 g
Salt1.5 g
Potassium30 mg
Calcium5.6 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cook the rice noodles for 4 - 5 minutes until al dente.
- Reserve some of the cooking liquid, then drain and return to the pot.
- Drizzle with sunflower oil, then toss well to coat and set aside.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the vegetable mix for 6 - 8 minutes, seasoning with salt and pepper.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the tempeh with the garlic and the ginger paste for 4 - 5 minutes.
- Deglaze with 1 tbsp cooking liquid per person.
3
- Quarter the lime.
- In a bowl, combine the soy sauce with the ketjap, the sugar and (per person) 1 tbsp cooking liquid and the juice of a quarter lime.
- Add the sauce and the noodles to the vegetables. Toss well and stir-fry for 1 - 2 minutes over high heat. Season with salt and pepper.
4
- Roughly chop the fresh herbs.
- Serve the noodles in bowls and top with the tempeh.
- Garnish with the peanuts and fresh herbs.
- Serve with the rest of the lime wedges.
