Peanut Tempeh and Mango Rice Noodle Salad
Packed with a variety of different flavours, this vibrant salad is the perfect dish to serve up on a summer’s afternoon. The dressing has acidity and spice, which is balanced out by the peanut sauce and fresh mango.
Serves 4
Ingredients for the dressing
- 1 lime, juice only
- ½ tsp chilli flakes
- ½ tsp garlic salt
- 2 tbsp maple syrup
- 1 tsp vegan Worcester sauce
- 1 tbsp soy sauce
Ingredients for the tempeh
- 1 tsp smoked paprika
- 4 tbsp peanut butter
- 3 tbsp coconut milk
- 2 tbsp sesame oil
- 1 lime, juice only
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp fresh ginger, grated
- 400g (14oz) tempeh
Ingredients for the tempeh
- 200g (7oz) edamame beans
- 200g (7oz) rice noodles, cooked as per packet instructions
- 2 carrots, shredded
- 4 spring onions, sliced
- 200g (7oz) beansprouts
- 150g (5oz) spinach
- 1 mango, sliced
- 1 red onion, sliced
- 4 tbsp peanuts, chopped
- 1 red chilli, finely sliced
- 1 handful coriander, chopped
To serve
- To make the dressing, whisk together the lime, chilli, garlic salt, maple syrup, Worcester sauce and soy sauce in a bowl.
- For the tempeh, whisk together the smoked paprika, peanut butter, coconut milk, 1 tablespoon of sesame oil, lime, soy sauce, maple syrup and ginger until well combined. In a frying pan, heat the remaining sesame oil over a medium high heat and fry the tempeh until it’s golden and crispy. Once the tempeh is cooked add it to the peanut sauce to coat.
- To assemble the salad, arrange the edamame, noodles, carrot, spring onions, beansprouts, spinach, mango, red onion and the peanut-coated tempeh into bowls. Top with the peanuts, red chilli and coriander.
Om Magazine
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