OMG! This is the best meal on a hot day! Will keep you going for a while, it’s easy and fun and full of fresh Vietnamese flavours.
Prep time: 24 hours
Total time: 25 hours
For the tempeh-
1 packet of tempeh (ensure GMO-free)
2 tsp chopped chillies
1 Tbsp sesame oil
2 Tbsp peanut butter (or almond, cashew, or sunflower butter)
6 Tbsp coconut amino (or sub tamari / soy sauce)
3 Tbsp lime juice
2 Tbsp maple syrup (or honey)
4 cloves garlic
1 heaped Tsp Ashwagandha powder
1 Pinch sea salt
1 stalk lemongrass
For the dressing –
3 Tbsp sweet chilli sauce
1 Tbsp sriracha (adjust to desired level of spice)
Juice of 1 lime
1 Tsp Cordyceps powder
For the bowl –
200 g rice noodles - cooked according to packets’ instructions
2 carrots ribboned
1 cucumber roughly cut
Banch of coriander
- Make tempeh marinade by adding all ingredients to a food processor. Blend until thoroughly combined.
- Taste and adjust flavour as needed, adding more chili for heat, maple syrup for sweetness, lime juice for acidity, or coconut amino or salt for saltiness. Don't be shy - you want this extremely flavorful!
- Add the sliced tempeh to the marinade and toss to coat. Then cover and place in the fridge for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavour! It's best if the tempeh is marinated in a shallow dish to ensure all pieces are submerged in the marinade.
- Once marinated, preheat oven to 180. Add tempeh to grill/oven-safe skewers and arrange on your baking sheet. Reserve any leftover marinade to brush the tempeh with once baked.
- Bake for 20-30 minutes or until deep golden brown, flipping once at the halfway point for even cooking.
- While tempeh is in the oven prepare noodles, cut cucumber and make ribbons from the carrots using a peeler. Add to serving plates. Be generous with the coriander, it adds so much! Trust us on that one!
- Make the sauce by combining all ingredients in a small bowl and mixing together.
- When tempeh is ready remove from oven and brush with any remaining marinade. Add to the noodles bowl and serve with the sauce on the side.
*recipe adapted from Minimalist Baker.