Peanut Tempeh and Mango Rice Noodle Salad

Servings: Serves: 4

Nutritional Information:

Per serving (534g)

Calories 893, Fat 57g, Saturates 13g, Carbohydrate 67g, Sugars 29g, Fibre 10g, Protein 44g, Salt 0.96g


Ingredients

Method

1

To make the dressing, whisk together the lime, chilli, garlic salt, maple syrup, Worcester sauce and soy sauce in a bowl.

2

For the tempeh, whisk together the smoked paprika, peanut butter, coconut milk, 1 tablespoon of sesame oil, lime, soy sauce, maple syrup and ginger until well combined. In a frying pan, heat the remaining sesame oil over a medium-high heat and fry the tempeh until it’s golden and crispy. Once the tempeh is cooked add it to the peanut sauce to coat.

3

To assemble the salad, arrange the edamame, noodles, carrot, spring onions, beansprouts, spinach, mango, red onion and the peanut-coated tempeh into bowls. Top with the peanuts, red chilli and coriander.

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