Spicy Thai Noodles
Spicy tempeh noodles are quick, delicious, summery and fresh. Follow the basic recipe, or be extra and make our crispy tofu skin marinated tempeh for something really special.
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Ingredients
- 1/2 block Clark Fermentation Buckwheat Tempeh
- 1 sheet tofu skin optional
- 1 tbs light soy sauce
- 100- gram rice noodles
- 1/2 cucumber julienne
- 2 radish thinly sliced
- coriander finely sliced
- 1 spring onion finely sliced
- 2 tablespoons Yum Phrik
Marinade (optional)
- 2 tbs light soy sauce
- 2 tbs shaoxing wine
- 1 teaspoon five spice
- pinch salt and pepper
- 1 tbs flour
Instructions
Method
- Simple Tempeh (follow Feeling extra below for crispy tofu skin tempeh)
- Cut tempeh into bite size pieces. Toss with Yum Phrik (oil only). Pan fry until crispy, or airfry for 10 minutes.
- Boil rice noodles for 4 minutes, drain and rinse with cold water, toss with a spoon of Yum Phrik to keep from sticking.
- Toss noodles with tempeh, veggies and Yum Phrik
- Enjoy!
Feeling Extra - Crispy Tofu Skin Tempeh:
- Mix soy, wine, five spice and a pinch of salt and pepper and marinate tempeh for 30 minutes.
- Mix flour with remaining marinade and brush over tofu skin, wrap tempeh with tofu skin as though wrapping a present.
- Pan fry tempeh until crispy.
- Remove from pan and slice into 4 strips.
- Pan fry again until browned on both sides.
- Slice tempeh into bite sizes pieces.