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  kirsten's thai style tempeh and noodles

½ - 1 slab of tempeh
¼ packet rice noodles
large handful of small broccoli florets and chopped stems
leek, chopped
½ head of spring greens, finely chopped
1 yellow or red pepper, chopped
1 tin coconut oil
1 tbsp tahini
½ - 1 freshly squeezed lime
1 stick lemongrass chopped into 1cm pieces
1-2 tbsp fresh chopped ginger
1 tsp turmeric
1 tsp cayenne pepper
½ tsp kelp powder
2-3 chopped birds eye chillies
pinch dried jalapeno chillies
2 tbsp chopped watercress
2 tbsp chopped basil
black pepper and tamari or liquid amino acids to taste

1. Chop tempeh into cubes and marinate in filtered water, the lime juice, and all the ingredients from the lemongrass down

2. In a wok, fry tempeh in either water or coconut oil

3. When half-cooked, add the liquid the tempeh was marinating in, and the vegetables

4. Break the rice noodles in half as you add them

5. Add the coconut milk and tamari or amino acids

6. When everything is cooked - the sauce should be thick with a spicy but balanced taste - add the rest of the lime juice and adjust flavourings where necessary.

7. Serve and garnish with chopped watercress and basil

Contributed by:
Kirsten Chick (formerly Santry)

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