Marinated tempeh and sesame noodles
- Published: 12 May 15
- Updated: 18 Mar 24
Slices of vegan-friendly tempeh make this sesame noodle recipe as satisfying as it is easy.
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Serves 4
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Hands-on time 10 minutes, simmering time 15 minutes, plus marinating
Ingredients
- 60ml light soy sauce
- 2 tbsp rice vinegar
- 2cm piece fresh ginger, finely grated
- 1 garlic clove, grated
- 2 tsp agave nectar (see Know-how)
- 225g tempeh, cut into thin slices (see Know-how)
- 200g rice noodles
- Toasted sesame oil for tossing
- 175g mangetout
- 2 tbsp vegetable oil
- Handful fresh coriander, chopped
For the dressing
- 2 tbsp tahini paste
- 100ml vegetable oil
- 1 large garlic clove
- ½ shallot, finely chopped
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 60ml rice vinegar
- 2 tbsp soft light brown sugar
- 1 tsp hot chilli paste
- 2 tbsp chopped fresh coriander
- 90ml boiled water
Method
- Whisk together the soy sauce, vinegar, ginger, garlic, agave nectar and 1 tbsp water. Put the tempeh slices in a shallow bowl and pour over the marinade. Set aside to marinate for at least 30 minutes.
- Meanwhile, cook the noodles according to the packet instructions. Drain, toss with a splash of toasted sesame oil and set aside. Blanch the mangetout in boiling salted water, then drain and refresh in cold water. Set aside.
- To make the dressing, whizz all the ingredients together in a blender for 2-3 minutes until smooth and creamy.
- Heat the 2 tbsp vegetable oil until shimmering in a large heavy-based frying pan. Stir-fry the marinated tempeh until brown all over. Add the drained noodles and mangetout to the pan, then toss to warm through. Tip out onto a large serving plate and toss with the dressing, then serve immediately, sprinkled with chopped coriander.
A recipe from Easy Vegan by Sue Quinn (£11.99; Murdoch Books)
- Recipe from April 2015 Issue
Nutrition
- Calories
- 620kcals
- Fat
- 35.4g (3.9g saturated)
- Protein
- 16.7g
- Carbohydrates
- 54.6g (11.9g sugars)
- Fibre
- 4.2g
- Salt
- 4.2g
delicious. tips
Agave nectar (also called agave syrup) is a sugar alternative made from the sap of the agave plant. It’s sweeter than sugar so you need less of it, and it has a lower glycaemic index to give you slow-release energy.
For vegan cooking you can use Agave nectar in place of honey (simmer to thicken to the same consistency).
Tempeh is a versatile meat-free ingredient made from fermented soybeans. It can be fried, steamed, stir-fried or baked. It’s available from some health food shops and online, but if you can’t get your hands on it, use firm tofu instead – just be careful not to overcook it and handle it gently.
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