Rice noodle bowl with tempeh and peanuts

Ingredients

For 4 servings.

• 200 g tempeh, cubed
• 2 garlic cloves, crushed, for the marinade
• 1 piece ginger, grated, for the marinade
• 3 tbsp tamari for the marinade
• 1 tbsp sesame oil for the marinade
• 1 tbsp rice vinegar for the marinade
• 1 tbsp maple syrup for the marinade
• 1 tsp vegan sriracha for the marinade, optional
• 1–2 tbsp oil for frying
• 200 g rice noodles
• 6 radishes, thinly sliced
• 4 mini cucumbers, thinly sliced
• 1 red pepper, thinly sliced
• 2 large carrots, thinly sliced
• 2 handfuls baby spinach
• 3–4 spring onions, sliced
• 2 tbsp sesame seeds
• 4 tbsp roasted peanuts
• 4 tbsp peanut butter for the dressing
• 2 tbsp tamari for the dressing
• 2 tbsp maple syrup for the dressing
• 1–2 tbsp rice vinegar for the dressing
• 1 tbsp sesame oil for the dressing
• 1 garlic clove, crushed, for the dressing
• 1 tsp grated ginger for the dressing
• 2 tsp vegan sriracha for the dressing, or to taste
• Juice of 1 lime
• Water to adjust the dressing consistency

Step-by-step method

1. Mix the marinade garlic, ginger, tamari, sesame oil, vinegar, syrup and sriracha in a container. Add the tempeh, coat it thoroughly and leave to marinate for at least 20 minutes.
2. While it marinates, wash and slice the radishes, cucumbers, pepper, carrots and spring onions. Set aside with the spinach.
3. Cover the rice noodles with boiling water for about 10 minutes, or follow the packet timing. Drain, rinse with cool water and drain again.
4. Whisk the dressing peanut butter with its tamari, syrup, vinegar, sesame oil, garlic, ginger, sriracha and lime juice. Add water gradually until it becomes pourable.
5. Heat the frying oil in a pan. Drain the tempeh from its marinade and cook for about 10 minutes, turning until browned on all sides.
6. Arrange the noodles and fresh vegetables in bowls. Add the tempeh, spoon over the dressing and finish with spring onion, sesame seeds and peanuts.