Peanut Noodle Salad with Baked Tempeh
This recipe is a twist on a Wild Root deli classic. This is my peanut noodle salad with baked tempeh and of course our wonderfully spicy, sweet and tangy, Spicy beetroot kraut.
If you know me then you know I’m obsessed with peanuts in any form! Especially this Thai inspired peanut dressing. I could literally drink this stuff and there is very little I don’t think this dressing could elevate.
We start by marinading the tempeh and baking in the oven whilst we crack on with the salad. This salad is so nutritionally dense, packed with protein from the tempeh and gut loving bacteria from the beetroot kraut. This is one of those salads that we make in the cafe and is gone in an instance, so now you can make this variation at home too.
Peanut Noodle Salad
serves 2-3
Ingredients:
2 carrots, peeled into ribbons
5 spring onions, sliced
1 red pepper, sliced
50g fresh spinach
100g dry rice noodles
Baked tempeh and marinade:
200g block of Tempeh
2 tbsp sesame oil
1 tbsp peanut butter
1 tbsp tamari
juice of 1 lime
1 tbsp maple
Dressing:
1/2 cup peanut butter
2 tbsp tamari
2 tbsp maple syrup
1 clove garlic, crushed
1 small knob of ginger
1 chilli
juice of 1 lemon
To garnish:
The Fermentation Station Beetroot Kraut
sesame seeds
fresh coriander
Method:
Preheat oven to 180ºC.
Slice tempeh into long 1cm thick slices, then in half diagonally to create triangles. You should have about 12 triangles in total.
Mix up your marinade. Add sesame oil, peanut butter, tamari, juice from 1 lime and maple syrup into a small bowl and wisk until combined and smooth.
Coat the tempeh generously in the marinade and place on a baking tray.
Bake the tempeh for 15-20 mins.
In the meantime, prepare the main body of the salad. Start by cooking the noodles as per the packet instructions. Once cooked, drain and rinse and leave them in a bowl of cold water to cool and prevent them from sticking.
Time to prep the veg! Slice the pepper, use a peeler to create carrot ribbons and slice the spring onion into small pieces.
Drain the noodles once again and add the noodles, pepper, spring onion, carrot ribbons and spinach in to a large and mix until combined and evenly distributed.
Now to make the dressing. Add all the dressing ingredients to a high speed blender such as a nutri-bullet and blend until smooth. Feel free to add water to thin to your preference.
Pour half the dressing over the salad to coat the noodles and veg. Then transfer the salad to a serving dish of choice.
Top with your baked tofu. Then drizzle over the additional dressing to taste.
Top with The Fermentation Station Beetroot Kraut for some colour, tang and extra health points!
Garnish with fresh coriander and sesame seeds.
Serve and enjoy!