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




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


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.


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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