1. Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
1. Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
1. Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
1. Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set aside.
1. Cook the noodles as per the packet instructions, then drain.
1. When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds. Enjoy!
3 Comments
###Ingredients
* 200g (7oz) tempeh
* vegetable oil
* 1/2 courgette
* 1 carrot
* 1/2 thumb fresh ginger, peeled + grated
* 1/2 tsp Chinese 5 spice
* 1.5 tbsp dark soy sauce
* 1 tbsp Sriracha
* 180g (6.3oz) noodles
* salt
* spring onion, chopped (optional)
* sesame seeds, optional
###Instructions
1. Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
1. Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
1. Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
1. Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set aside.
1. Cook the noodles as per the packet instructions, then drain.
1. When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds. Enjoy!
[Source](https://www.instagram.com/reel/C_gbVcNI4Je/)
I meal prep like crazy just because I can’t be arsed to cook on a weeknight but this might just be simple enough to throw together in the moment
As soon as I see a mandolin without a guard, I’m out.