Serves: 4
Prep time: 10 minutes
Ingredients
Paste
- Thumb-sized piece of 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 fortified soy yoghurt
- 160 ml water
- 2 tbsp reduced salt tamari
For the rest
- 2 tbsp oil
- 2 nests rice noodles/ buckwheat noodles (around 100 g)
- 1 carrot
- ½ courgette
- 150 g pressed tofu/tempeh
- 1 lime
- Handful of coriander/basil to serve
- 1 red chilli
Method
- Cook the noodles as per the package instructions.
- Put all ingredients for the paste in the blender and blend until smooth. Grate the carrot and half the courgette.
- Finely chop the tempeh/tofu into small bite-sized pieces.
- In a non-stick frying pan, add 2 tbsp of oil and put on a high heat. Once this is hot, add the tofu/tempeh and fry until brown on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat all the tofu/tempeh. Add the grated carrot and courgette, and a generous pinch of salt, and cook for 1–2 minutes. Next, add the paste and cook for another minute.
- Using a slotted spoon, remove the noodles from the stock 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.
Analysis per serve (1/4 of recipe)
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 228 | 16 | 4.9 | 11 | 12 | 1.3 | 8 | 0.98 |
Analysis per 100g
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 88 | 6.2 | 1.9 | 4.2 | 4.6 | 0 | 3.1 | 0.38 |
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