Sesame Basil Noodles with Tempeh
Aromatic and flavourful is what comes to mind with this refreshing noodle dish.
Serves 1 | Prep time: 10 mins | Cooking time: 15 mins
- 50g/1.8oz thin brown rice noodles (vermicelli)
- 150g/5.3oz tempeh (heaped cup, cubed)
- 1/4 veg stock cube (low sodium)
- 150g/5.3oz mixed vegetables of choice (1 1/2 cup, chopped) (e.g. broccoli florets, carrot, capsicum/peppers, green beans. Or use frozen mixed vegetables)
- 1 garlic clove, finely chopped
- 30g/1oz spring onion (1/2 cup, chopped)
- 30ml/1oz (2 Tbsp) soy sauce or Tamari for GF
- 20g/0.7oz sweet basil (a handful, roughly chopped)
- 5g/0.2oz (1/2 Tbsp) white sesame seeds
- Dissolve a quarter stock cube in 2 tablespoons of boiled water. Cube the tempeh, place in a shallow bowl and marinate in the stock water.
- Prepare the noodles as per packet instructions. Once done, rinse in cold water, drain and set aside.
- Chop/cut vegetable ingredients ready for use.
- Preheat a non-stick pan on med-high heat and dry sauté garlic for a minute or two, then add tempeh with the remaining marinade and cook for 5-6 minutes, until lightly browned.
- Add vegetables and half the spring onions, stir-fry for another 2-3 minutes.
- Lower the heat and add noodles, chopped basil, sesame seeds and soy sauce. Toss everything together to incorporate the sauce.
- Remove from heat then serve with a sprinkle of the remaining spring onion.
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