Peanut Tempeh and Mango Rice Noodle Salad

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
Recipe---peanut-tempeh-2

To serve

  • 1
    To make the dressing, whisk together the lime, chilli, garlic salt, maple syrup, Worcester sauce and soy sauce in a bowl.
  • 2
    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.
  • 3
    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.

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