Tempeh Noodles
Tasty high-protein vegan noodles. What's not to love?
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Serves
2
Tempeh
Shiitake Mushroom
Spring Onion
Baby Spinach
Dried Wheat Noodles
Sesame Seeds
Sunflower Oil
Salt
FOR THE MARINADE:
Garlic Clove
Lime
Grated Fresh Ginger
Sriracha
Soy Sauce
Smoked Paprika
FOR THE SAUCE:
Lime
Tahini
Soy Sauce
Agave Syrup
Sesame Oil
Boiling Water
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Notes (7)
V
Vanessa M.
4 days ago
Made it a few times now, really tasty and filling recipe. I choose this on non meat days for a plant protein boost. Always made it with soba noodles, this time wholewheat noodles. Also sprinkled some toasted sesame and seaweed. 😊
N
Nils U.
19 days ago
be careful with the hemps
N
Nicola M.
a month ago
Way too many noodles! I will halve the amount next time
V
Vanessa M.
4 days ago
Hi Nicola, I always used about 250-300g dry for 4 portions. I think the quant here is more like cooked? That's how it makes sense to me.
T
Tamara D.
6 months ago
since making this for the first time around 6 months ago i have made it at least twice a week! so quick and yummy
M
M D.
10 months ago
This was delicious - didn't have any s***ake mushrooms, subbed in regular button. Absolutely banging, so easy to make, partner loved it too. Highly recommend!
A
Alice W.
10 months ago
Delicious and really simple. Christina never misses with her flavours!!
T
Thea N.
a year ago
Beautifully balanced dish, and big flavour! Will be coming back to this!