Sticky Tempeh over Creamy Noodles
in peanut sauce with mushrooms & gomashio- Tarwe
- Soja
- Gluten
- Pinda's
- Sesamzaad
- Noten
- May contain traces of allergens
Did you know that coconut milk does not come directly from the nut? The white flesh of the coconut is first mixed with water and then the coconut milk is squeezed out.
Ingredients
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
90 milliliters
Coconut milk
200 g
Vegetable mix with mushrooms
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
½ piece
Garlic
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
20 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
10 milliliters
Soy sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Sambal
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the noodles for 4 - 5 minutes until al dente.
- Reserve a small amount of the cooking liquid, then drain and rinse the noodles under cold water.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Fry the garlic with the vegetable mix for 4 - 6 minutes.
- Add the coconut milk, peanut butter and soy sauce.
- Add sambal as preferred, then mix well and allow to reduce over medium-high heat for 1 - 2 minutes
- Add the noodles and mix well to combine.
- Add some of the reserved cooking liquid as necessary if the sauce becomes too dry. Season to taste with salt and pepper.
- Meanwhile, heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the tempeh for 2 - 3 minutes or until golden-brown, then stir in the East Asian-style sauce and the water (see pantry for amount).
- Fry for another 2 - 3 minutes, then stir in the gomashio. Season to taste with salt and pepper.
- Serve the creamy noodles on deep plates.
- Top with the sticky tempeh.
Did you know: tempeh is a great source of calcium and iron; just 100g of tempeh contains as much calcium as one glass of milk, plus as much iron as 100g steak!
