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Caramelised Tempeh with Soba Noodles and Zingy Beans

Ingredients

  • 100 g tempeh cit into 1cm thick fingers
  • 100 g total cooked edamame, adzuki and mung beans
  • 70 g soba/rice noodles cooked and well rinsed
  • ½ tsp chilli oil/ sesame oil/ sunflower oil
  • 75 g veg: cougette ribbons/ tenderstem/ asparagus blanched/ stir fried
  • 1 spring onion finely sliced + little
  • 1 small clove garlic sliced ginger and optional chilli
  • 1 Tbsp crispy fried seeds + seaweed flakes
  • Quick pickled radishes/ carrots/daikon optional
  • Lime slice

Tempeh marinade

  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp toasted sesame oil/ chilli crisp oil
  • 1 finely chopped clove garlic
  • 1 cm grated fresh ginger
  • 2 finely chopped dried shiitake mushrooms

Instructions

  • Marinate the tempeh, ideally for a couple of hours before frying in a hot pan until golden (scrape as much marinade away as possible and reserve).
  • Tip the reserved marinade over your beans.
  • Combine the noodles and veg – if serving hot then stir fry together with cold then just stir everything together.
  • Fold in the beans + enough marinade to season well.
  • Serve topped with the tempeh, pickled radish, the crispy seed and seaweed topping and a slither of lime.