Marinated tempeh and sesame noodles

Ingredients

60ml light soy sauce
2 tbsp rice vinegar
2cm piece fresh ginger, finely grated
1 garlic clove, grated
2 tsp agave nectar (see Know-how)
225g tempeh, cut into thin slices (see Know-how)
200g rice noodles
Toasted sesame oil for tossing
175g mangetout
2 tbsp vegetable oil
Handful fresh coriander, chopped

For the dressing

2 tbsp tahini paste
100ml vegetable oil
1 large garlic clove
½ shallot, finely chopped
1 tbsp toasted sesame oil
2 tbsp soy sauce
60ml rice vinegar
2 tbsp soft light brown sugar
1 tsp hot chilli paste
2 tbsp chopped fresh coriander
90ml boiled water

Ingredients

60ml light soy sauce
2 tbsp rice vinegar
2cm piece fresh ginger, finely grated
1 garlic clove, grated
2 tsp agave nectar (see Know-how)
225g tempeh, cut into thin slices (see Know-how)
200g rice noodles
Toasted sesame oil for tossing
175g mangetout
2 tbsp vegetable oil
Handful fresh coriander, chopped

For the dressing

2 tbsp tahini paste
100ml vegetable oil
1 large garlic clove
½ shallot, finely chopped
1 tbsp toasted sesame oil
2 tbsp soy sauce
60ml rice vinegar
2 tbsp soft light brown sugar
1 tsp hot chilli paste
2 tbsp chopped fresh coriander
90ml boiled water

Method

Whisk together the soy sauce, vinegar, ginger, garlic, agave nectar and 1 tbsp water. Put the tempeh slices in a shallow bowl and pour over the marinade. Set aside to marinate for at least 30 minutes.
Meanwhile, cook the noodles according to the packet instructions. Drain, toss with a splash of toasted sesame oil and set aside. Blanch the mangetout in boiling salted water, then drain and refresh in cold water. Set aside.
To make the dressing, whizz all the ingredients together in a blender for 2-3 minutes until smooth and creamy.
Heat the 2 tbsp vegetable oil until shimmering in a large heavy-based frying pan. Stir-fry the marinated tempeh until brown all over. Add the drained noodles and mangetout to the pan, then toss to warm through. Tip out onto a large serving plate and toss with the dressing, then serve immediately, sprinkled with chopped coriander.

A recipe from Easy Vegan by Sue Quinn (£11.99; Murdoch Books)

Method

Whisk together the soy sauce, vinegar, ginger, garlic, agave nectar and 1 tbsp water. Put the tempeh slices in a shallow bowl and pour over the marinade. Set aside to marinate for at least 30 minutes.
Meanwhile, cook the noodles according to the packet instructions. Drain, toss with a splash of toasted sesame oil and set aside. Blanch the mangetout in boiling salted water, then drain and refresh in cold water. Set aside.
To make the dressing, whizz all the ingredients together in a blender for 2-3 minutes until smooth and creamy.
Heat the 2 tbsp vegetable oil until shimmering in a large heavy-based frying pan. Stir-fry the marinated tempeh until brown all over. Add the drained noodles and mangetout to the pan, then toss to warm through. Tip out onto a large serving plate and toss with the dressing, then serve immediately, sprinkled with chopped coriander.

A recipe from Easy Vegan by Sue Quinn (£11.99; Murdoch Books)

delicious. tips

Agave nectar (also called agave syrup) is a sugar alternative made from the sap of the agave plant. It’s sweeter than sugar so you need less of it, and it has a lower glycaemic index to give you slow-release energy.

For vegan cooking you can use Agave nectar in place of honey (simmer to thicken to the same consistency).

Tempeh is a versatile meat-free ingredient made from fermented soybeans. It can be fried, steamed, stir-fried or baked. It’s available from some health food shops and online, but if you can’t get your hands on it, use firm tofu instead – just be careful not to overcook it and handle it gently.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine