Rice noodle salad with peanut butter tempeh
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Ingredients
- rapeseed oil, for the baking tray
- 2 tbsp crunchy peanut butter
- 1 large large garlic clove, finely grated
- 100g tempeh, thinly sliced and cut into bite-size pieces
For the salad
- 100g vermicelli rice noodles
- 1 large lime, zested and juiced
- 1 tbsp sweet chilli sauce
- 1 large carrot (160g), cut into matchsticks
- 160g piece of cucumber, halved, deseeded and thinly sliced at an angle
- 2 spring onions, finely chopped
- 2 tbsp chopped mint
- 2-3 tbsp chopped coriander
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Line a baking tray with a sheet of foil and rub with a few drops of oil. Put the peanut butter in a small bowl and mix with 2 tbsp boiling water and the garlic. Stir in the tempeh to coat. Arrange the pieces, spaced apart, on the baking tray, and bake for 10-12 mins until golden.
- STEP 2
Meanwhile, cook the rice noodles following pack instructions. Rinse and drain well. Mix the lime zest and juice with the chilli sauce in a large bowl, and stir in the carrot, cucumber and spring onions. Toss through the drained noodles, then the mint and coriander. Pile into bowls and top with the baked tempeh. Serve straightaway.
