Ohhhh wow what a winner dinner! This one will be a regular. Quick and easy enough for midweek, but the chili means it’s not one for my kids (so I give them easy leftovers so we don’t miss out). No changes needed from the original recipe by The Happy Pear.
PREP: 10 MINUTES | COOK: 10 MINUTES | SERVES: 4
Ingredients:
TO MAKE THE PASTE
- thumb sized fresh ginger
- 1 tbsp turmeric powder
- 1 red chilli
- juice of 1 lime
- 1 tbsp maple syrup
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 240 ml full fat coconut milk
- 160ml water
- 2 tbsp tamari
FOR THE REST:
- 2 tbsp oil
- 100g rice noodles
- 150g tempeh (check for GF option)
- 2 tbsp tamari
- 1 Carrot
- 1/2 Courgette
- lime
- coriander/basil to serve
- Red chilli
Instructions:
- Boil the kettle. Pour boiling water into saucepan and boil the noodles. Cook as per the pack instructions.
- Put all ingredients for paste in the blender and blend till smooth.
- Grate the carrot and 1/2 the courgette.
- Finely chop the tempeh into small bite sized pieces
- In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute.
- Drain the noodles and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!