Buckwheat Noodles with Tempeh and Miso Recipe

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Protein: 30g

Fibre: 15g

Carbs: 46g

Fat: 25g

Energy: 555kcal

Serves 4

This is another favourite way of cooking tempeh, in addition to slicing and frying it. Here it is steamed and crumbled to a mix of tiny and slightly larger nibs, that turn crispy when they are fried, making a lovely contrast with the silky noodles. If you like plenty of dressing, then make up double this amount and use as much as wished.

Ingredients

For the tempeh

  • 400g (14 oz) block of tempeh
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari soy sauce

For the noodles

  • 200g (7 oz) dried udon or soba noodles
  • 4 handfuls of lamb’s lettuce or pea shoots
  • 1 large or 2 small avocados, halved and pitted
  • 2 baby red peppers, cores and seeds discarded, cut into long fine strips
  • lemon or lime wedges, to serve

For the dressing

  • 1 teaspoon finely grated fresh ginger (optional)
  • 2 heaped teaspoons red miso paste
  • 2 teaspoons sherry vinegar
  • 2 tablespoons sesame oil

Directions

  1. Place the block of tempeh in a steamer set inside a saucepan with a little boiling water below it, cover and steam for 30 minutes. Transfer this to a plate and leave it to cool. It can be steamed well in advance, in which case cover and chill.
  2.  Whisk together all the ingredients for the dressing with 2 tablespoons of water in a medium bowl.
  3. Bring a large pan of salted water to the boil and cook the noodles according to the packet instructions. Drain into a colander and shake dry, and return these to the pan. At the same time, crumble the tempeh quite finely. Heat the sesame oil in a large, non-stick frying pan over a medium heat and stir-fry for 3–5 minutes until golden. Drizzle over the tamari soy sauce and stir-fry for about 1 minute longer until nice and toasty.
  4. Reserving a tablespoon of the dressing, toss the noodles with the remainder. Toss the leaves with the reserved dressing in a large bowl. Cut the avocado into 1cm (1/2 in) dice in the shell, then use a dessertspoon to scoop it out of the shell on top of the leaves in one go, scatter over the pepper strips and gently mix these into the leaves.
  5. Divide the noodles between four bowls, scatter the tempeh on top and then pile with the salad. Accompany with lemon or lime wedges.

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Cover courtesy of Kyle Books


Excerpted with permission from Plant Power by Annie Bell (Kyle Books, 2020). 

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