Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 2
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Description

This nourishing mouth-watering dish is an absolute must for the summer!

Surprisingly filling yet refreshing this dish captures so many asian flavours. From the juicy lime and tamari, to the spice of chilli and ginger wrapped around ribbons of carrot and brown rice noodles, this dish won’t disappoint.

Making ribboned carrots is the perfect way to get more veggies into your diet without overtly noticing your eating vegetables. The thin ribbon like texture takes away what for some can be a hard carrot crunch, to a more appealing texture for your taste buds. An ideal tip for getting children to pack more veggies into their diet is switch up the texture in which you cut and consume them.

Ingredients

• 160g Tempeh
• 1 red onion
• 1 red chilli
• 250g carrots
• 100g rice noodles
• Thumb sized piece of ginger (finely grated or minced)
• 2 tsp sesame seed oil
• 1 handful of fresh mint leaves (chopped)

Sauce

• 3 tbsp tamari
• 1 tbsp maple syrup
• 2 tbsp sesame seed oil
• Juice of 1 lime
• 2 tbsp sesame seeds

Method

1. Finely chop the tempeh and chilli (remove the seeds unless you like it hot).
2. Finely slice the red onion.
3. Peel the carrots into ribbons using a peeler.
4. Pour boiling water into a pan and soak the noodles in there for 10 minutes (no need to put it on the hob). Once softened, drain.
5. Heat up 1 tsp sesame seed oil into a frying pan or wok and fry the onion for 4 minutes on a medium heat before adding the carrot ribbons and frying for a further 5 minutes. Remove ingredients from the pan and keep warm in a bowl.
6. In the same pan add the other tsp of sesame seed oil and add the tempeh and cook for 6 minutes on a medium to high heat. Add the ginger, chilli and half of the sauce and cook for a further 4 minutes.
7. Mix together the noodles, carrot ribbons and onion. Mix in the remaining sauce and all of the mint leaves.
8. Serve the noodle mixture into two separate bowls and serve on top the tempeh mix.