Sesame Tempeh with Udon Noodles in Spicy Coconut Coriander Broth
with broccolini, pak choi and boiled egg- Ei
- Gluten
- Soja
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- Sesamzaad
- Gluten
This recipe provides 268 grams of vegetables per portion.
Ingredients
100 g
Broccolini
1 piece
Egg
(Contains: Ei)
½ bunch
Scallions
½ piece
Pak choi
1 piece
Garlic
2.5 teaspoon
Fresh ginger
10 g
Fresh coriander
(May be present: Selderij)
½ piece
Fresh lemongrass
½ piece
Lime
90 milliliters
Coconut milk
7.5 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
5 g
Desiccated coconut
(May be present: Noten, Pinda's, Sesamzaad)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
¼ piece
Red chili pepper
15 g
Crispy fried onions
(Contains: Tarwe May be present: Noten, Pinda's, Sesamzaad, Gluten)
80 g
Diced tempeh
(Contains: Gluten, Soja, Tarwe)
Not included in your delivery
¼ piece
(Low sodium) vegetable stock cube
200 milliliters
Water for the sauce
½ tablespoon
Sunflower oil
to taste
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the broccolini for 2 - 3 minutes. Remove the broccolini with a slotted spoon and rinse under cold water.
- Boil the eggs in the same water for 5 - 7 minutes. Drain and rinse under cold water.
- Finely chop the scallions, keeping the green and white parts separate. Save half of the green part for the coconut broth and the other half to use as garnish.
- Discard the base of the pak choi and leave the stems and leaves whole.
- Peel and grate or mince the garlic. Peel the ginger and cut it into big chunks.
- Pull the leaves of the coriander off the stems but keep the leaves whole. Chop the stems of the coriander.
- Bruise or pierce the lemongrass in three places.
- Wash and zest the lime and cut into wedges.
- Add the coconut milk, half of the garlic, the ginger, coriander stems, lemongrass, gochujang*, green part of the scallions, water and stock cube (see pantry for amounts) to the same pot or saucepan.
- Bring the broth to a boil. When it comes to a boil, reduce the heat to low and simmer for 5 - 7 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a frying pan over medium-high heat and fry the white part of the scallions in the sesame oil, along with the rest of the garlic, pak choi and broccolini for 4 - 6 minutes. Season with soy sauce to taste.
- Heat another frying pan over medium-high heat and fry the tempeh in a drizzle of sunflower oil for 4 - 5 minutes.
- Add both types of sesame seeds and coconut to the tempeh and mix to coat the tempeh. Fry for 1 - 2 minutes or until crispy.
- Take all the aromatics out of the broth.
- Add the udon noodles to the soup and simmer for 1 - 2 minutes.
- Add the lime zest and the juice of 1 lime wedge per person.
- Peel the eggs and cut them in half. Chop the red chili pepper into thin rings.
- Serve the broccolini and pak choi on a plate and garnish with the crispy onions.
- Serve the udon noodles and broth in a deep bowl.
- Top the noodles with the crispy tempeh and the egg.
- Garnish the noodle soup with the coriander leaves, red chili pepper, and rest of the scallions. Serve with any remaining lime wedges.
