Another DE-licious recipe that is equally good for lunch at home or lunch on-the-go. Dinner at home solo or to feed the family. You can swap out the tempeh for tofu or even chickpeas if you like – chicken or prawns would also work. Enjoy!
Teriyaki Tempeh NoodlesPrint This
- 1 tsp sesame oil
- 1 block of tempeh/tofu, cut into cubes
- 140g mushrooms, sliced
- 90g tenderstem broccoli
- 100g fresh/frozen peas or edamame beans
- 3 nests/servings whole-wheat noodles
- 65g cashew nuts
- 4 spring onions, chopped
- 1 lime, cut into wedges
- 2 tsp sesame seeds
- FOR THE TERIYAKI SAUCE
- 4 tbsp soy sauce or tamari
- 3 tbsp maple syrup
- 1/2 tsp fresh ginger, grated
- 1 clove garlic, crushed
- 2 tbsp rice vinegar
- 2 tbsp corn flour
- 4 tbsp cold water
- pinch of pepper
Begin by preheating the oven to 180c and scattering the cashew nuts on a baking tray. Toast in the oven for 8 minutes and then set aside to cool.
Whilst the cashews are toasting, heat a large frying pan on a medium heat. Add the sesame oil and, one hot, add the tempeh cubes, mushrooms, and tenderstem broccoli, cooking until the veggies have softened.
Meanwhile, fill a saucepan with water and bring to the boil. Once boiling, add the noodles and cook for 5 minutes or as per the packet instructions. Drain and rinse in cold water once they’re cooked.
In another smaller pan over medium heat, prepare the sauce. Add the soy sauce maple syrup, ginger, garlic, rice vinegar and a pinch of pepper and mix. In a small bowl, combine the corn flour and cold water and stir until there are no lumps (this is going to help thicken the sauce). Pour the corn flour mix into the saucepan with the rest of the ingredients. Cook for a few minutes, stirring frequently before adding the tempeh and veggies.
Add the peas and noodles to the saucy veggie mix and combine. You may want to add a splash of water here to loosen the sauce should you wish. Stir through the sesame seeds and cook for a few minutes more.
Finish by splitting the noodles between 3 lunchboxes and topping with the toasted cashew nuts and chopped spring onions. Garnish with some lime juice before tucking in!