Rich, umami flavoured crumbled tempeh mince cooked in soy sauce with garlic, ginger, chilli and lemongrass, tossed through chewy udon noodles and finished with fragrant torn Thai basil leaves and zesty lime...
SERVES: 2 PEOPLE | PREP TIME: 15 minutes | COOK TIME: 25- 30 MINS
INGREDIENTS
1 200g block tempeh
3-4 cloves garlic, very finely minced
1 stalk lemongrass, very finely minced
1 thumb fresh ginger, very finely minced
1 medium red chilli, very finely minced
Pinch flaky salt
1/4 cup olive oil
3 tbsp soy sauce
1 tbsp vegan fish sauce
1 tbsp balsamic glaze
1/2 tsp ground black pepper
2 spring onions, sliced
Zest 1 lime
Juice 1/2 lime
Handful fresh coriander
Handful Thai basil leaves (or regular basil if unable to source)
100g shiitake mushrooms
1 pak choi
Lime, to garnish
Red chilli, sliced, to garnish
Fresh coriander and Thai basil, to garnish
METHOD
1. Place the tempeh in a pan of boiling water for 10 minutes, then remove and set aside.
2. Heat the oil in a pan on a medium heat and add in the garlic, lemongrass, ginger and chilli. Stir fry until fragrant then season with flaky salt.
3. Crumble the block of tempeh between your fingers to create a mince. Add the minced tempeh to the pan and turn through the other ingredients to combine. Once golden in colour and crispy in texture, add in the soy sauce, vegan fish sauce, balsamic glaze and ground pepper, then stir through.
4. Next, add in the sliced spring onions, grate in the lime zest and squeeze in the juice. Stir through and then add in the coriander and Thai basil leaves, stir through again only enough to wilt the basil, then set aside in a bowl.
5. In the same pan, fry off the shiitake mushrooms and wilt the pak choi. Cook the noodles according to packet instructions, rinse and drain. Set the mushrooms and pak choi aside, then add the mince back to the pan along with the noodles and toss to combine and heat through.
6. Serve the noodles with the pak choi and mushrooms on the side. Add the Thai Basil Tempeh Mince over the top.
7. Garnish with more fresh coriander, Thai basil leaves, sliced red chilli and a wedge of lime on the side - enjoy!
SHOP THE INGREDIENTS
