Rustle up this healthy vegan noodle salad. The star of the show are crisp nuggets of tempeh – compressed soya beans – with a moreish nutty coating
Prep:10 mins
Serves 2
rapeseed oil, for the baking tray2 tbsp crunchy peanut butter1 large large garlic clove, finely grated100g tempeh, thinly sliced and cut into bite-size pieces
STEP 1Heat the oven to 200C/180C fan/gas 6. Line a baking tray with a sheet of foil and rub with a few drops of oil. Put the peanut butter in a small bowl and mix with 2 tbsp boiling water and the garlic. Stir in the tempeh to coat. Arrange the pieces, spaced apart, on the baking tray, and bake for 10-12 mins until golden.STEP 2Meanwhile, cook the rice noodles following pack instructions. Rinse and drain well. Mix the lime zest and juice with the chilli sauce in a large bowl, and stir in the carrot, cucumber and spring onions. Toss through the drained noodles, then the mint and coriander. Pile into bowls and top with the baked tempeh. Serve straightaway.
