Peanut Tempeh with Rice Noodles
225g medium rice noodles
1 block of tempeh, cut in half lengthwise, then cut in small cubes
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp water
1/4 cup smooth peanut butter
1 tbsp vegetable oil
1 can coconut milk
1 Tbls sweet chilli sauce (or agave if you don't want the spice)
1/4 tsp red curry paste (or to taste)
1 tsp coriander
1 tsp sesame oil
salt to taste
coriander for garnish
Get noodles soaking in hot tap water for 30 mins.
Meanwhile, prep the tempeh.
Heat 2 tbsp peanut oil in a frying pan or wok over med-hi heat.
Add tempeh and fry for 5 mins, until golden all over.
Add soy sauce and water and mix well, letting tempeh soak up most of the liquid.
Reduce heat to medium and add peanut butter, mixing well. Add a splash of water if needed. Remove tempeh from pan. Stir in sweet chilli sauce and sesame oil.
Drain noodles when ready.
Heat 1 tbsp oil in pan or wok.
Add noodles and fry for 3-4 mins, until they get translucent and begin to stick together.
Add curry paste and mix well. Then mix in coconut milk.
Add coriander and season to taste.
Mix tempeh into the noodles and let simmer for a few mins to heat through.
Garnish with cilantro and serve.