TAHINI & TEMPEH NOODLES

SERVES 2 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 542

  P: 32g

  C: 59g

  F: 20g

INGREDIENTS

• 1/2 red onion, diced

• 3 cloves garlic, peeled and crushed

• 1/2 zucchini, sliced

• 1 large carrot, sliced

• 1 cup broccoli heads, chopped

• 1 cheek capsicum, sliced length ways

• 2 serves of rice noodles of choice

• 100g tempeh, cubed

• Fresh coriander, chopped

  Tahini Sauce:

• 2 tbsp tahini

• 2 tbsp tamari sauce

• 1 lime, juiced

• 2 tbsp maple syrup (optional, some may find tahini too bitter without added sweetness)

• Extra water

METHOD

1. In a large pan, sautè the onion and garlic in olive oil or a little water for a few minutes until translucent and aromatic.

2. Add in the chopped zucchini, carrot, broccoli, and capsicum with some extra water and stir fry until cooked.

3. While the vegetable mix is cooking, place tempeh in the air fryer for 10 minutes at 180 degrees celcius. If you don’t have an air fryer, feel free to pan fry the tempeh in a little olive oil.

4. Once the vegetables and tempeh are cooked, prepare the rice noodles as per packet instructions.

5. While the noodles are cooking, prepare the tahini sauce by placing the tahini, tamari, lime juice, and optional maple syrup in a bowl and mix until well-combined. Add in the water little by little until desired consistency is reached.

6. Once the rice noodles are cooked, drain and assemble the noodles, stir fired vegetables and tempeh/seitan in a bowl. Top with the tahini sauce, fresh coriander, and enjoy!