Platos principales, Veganas, Vegetarianas
Tempeh Satay Noodles
Recipe por What Luce Eats
Consejo: Modo de cocción
Prueba nuestro modo de cocción súper sencillo. Ideal cuando estás ocupado por la cocina.
Método de cocción:
Otros/No necesariamente un aparato Ninja
- Tiempo: 15 mins
- Tiempo total: 15 mins
- Habilidad Fácil
- Comensales 2 personas
Tempeh Satay Noodles
The creamy nutty satay sauce is the perfect accompaniment to veggies and noodles, as it adds a gorgeous flavour and makes even the plainest of vegetables taste delicious. This can be whipped together and on your table in less than 15 minutes so works wonderfully as a quick and easy vegan midweek meal.
Utensilios necesarios
Alergias
Consejo: Consejos sobre alergias
Este plato contiene los siguientes alérgenos: Peanuts, Soy
Ingredientes
- 1 block Temphe
- 1 Red pepper
- 80g Mangetout
- 2 handfuls Fresh or frozen peas
- 2 servings Whole-wheat noodles
- 90g Smooth peanut butter
- 1 tbsp Soy sauce
- 1 tbsp Sriracha
- 1/4 tsp Garlic granules
- 1 Lime
- 300ml Water
- 90g Coconut milk (from a can)
- 1/2 Red chilli
- A handful Chopped spring onions
- A handful Chopped peanuts
- Fresh coriander
Modo de cocción
Al entrar en el modo “Empezar a cocinar” abriremos una ventana emergente que dejaremos siempre abierta para evitar interrupciones innecesarias mientras cocinas.
Método
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Paso 1
Begin preparing the sauce by adding the peanut butter, soy sauce, sriracha, garlic granules, juice from 1 a lime, coconut milk and water to the Ninja blender and blending until smooth. Set to one side.
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Paso 2
In a large saucepan add a drizzle of oil along with the red pepper and tempeh cubes.
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Paso 3
Meanwhile in another saucepan of boiling water add the noodles.
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Paso 4
After a few minutes add the mangetout and peas to the pan with the peppers and tempeh and cook for a few minutes.
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Paso 5
Once the noodles are cooked (this should take approximately 8 minutes), drain them and rinse with cold water before adding the pan and coating evenly with the sauce.
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Paso 6
Plate up, and finish by garnishing with red chilli, crushed peanuts, fresh coriander, spring onion and the remaining lime cut into wedges.
