For a cheap and easy vegetarian dish that’s full of fresh Asian flavours, try this warm buckwheat noodle salad with Tempeh. Tempeh – made from fermented whole soy bean – is less processed and contains more protein, fibre, vitamins, minerals and probiotics, than tofu.
Pour the tamari over the tempeh in a shallow bowl and let it marinate for at least 30 minutes, turning it over after 15 minutes
Heat coconut oil in a wok over medium heat. Drain the tamari off your tempeh and cook until golden on both sides. Drain on absorbent paper then set aside
Add your eggs to the wok and swirl around to create a thin pancake, cook through then remove and set aside to cool. Once cooled thinly slice
For the dressing: whisk together the olive oil, tamari, oyster sauce, rice wine vinegar, maple syrup, ginger, sesame oil and garlic in a medium bowl
To a large bowl add noodles, shredded vegetables and sliced egg pancake then pour over dressing and mix together with tongs or your hands
Divide the noodle salad into 2 bowls and top with tempeh, shallots and sesame seeds
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