Vietnamese Tempeh Noodle Salad

LAZY CAT KITCHEN
26Ingredients
60Minutes

Ingredients

US|METRIC
  • 200 grams tempeh
  • 2 tablespoons tamari (or soy sauce)
  • 1 teaspoon sambal oelek
  • 1 rice vinegar (tsbp)
  • 2 teaspoons maple syrup
  • 2 teaspoons ginger (freshly grated)
  • 4 teaspoons cornflour (/ cornstarch)
  • peanut oil (or other high smoke oil, for frying)
  • 175 grams bun (rice noodles) (or rice vermicelli)
  • 1 carrot
  • 1 cucumber (small)
  • 8 radishes
  • 4 romaine lettuce leaves (shredded roughly)
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 1 spring onion (finely sliced)
  • 1/4 cup peanuts (roasted, unsalted, crushed)
  • 2 tablespoons fried shallots (crispy, optional)
  • 1 1/2 tablespoons fish sauce (vegan, or tamari, or soy sauce)
  • 2 tablespoons maple syrup (or sugar)
  • 3 tablespoons lime juice (approx. juice of 1 lime)
  • 1/2 garlic clove (grated finely)
  • 2 red chillies (adjust to taste hot, deseeded and diced finely)
  • 3 shallots
  • cornflour (/ cornstarch)
  • vegetable oil (for frying)
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