Tempeh Singapore noodles


This family-friendly buckwheat noodle dish is stir-fried with mild curry powder, ginger, garlic and crisp vegetables, and served with maple-glazed tempeh. 

Prep time: 15 minutes 

Serves: 2 adults and 2-3 children




160g buckwheat noodles
1 lime
1 red pepper
200g carrot
2 garlic cloves
2 tbsp oil, preferably sesame oil
320g sugar snap peas
3 tbsp maple syrup
400g tempeh
4cm fresh ginger
4 spring onions
4 tbsp tamari
4 tsp curry powder


1. Boil a kettle. Heat a large non-stick frying pan with 1 tbsp oil on a medium heat, and crumble the tempeh into the pan. Fry the tempeh for 3-5 mins until golden on all sides. Next add the tamari, maple syrup and the juice from half the lime (to taste). Continue to cook, ensuring the glaze coats the tempeh, until reduced. Transfer to a bowl and set aside.


2. Pour water from the kettle into a medium-sized pan and fill until it's one third full. Bring to the boil and scatter the buckwheat noodles over the water. Add a pinch of sea salt, and simmer for 5 mins, stirring consistently to prevent sticking. Keep tasting until the noodles are soft but with a little bite to them. Once cooked, drain and rinse briefly in cold water, then set aside.


3. Peel and grate the garlic and ginger. Trim the sugar snaps and thinly slice along with the red pepper. Peel the carrot and prepare into juliennes (use a peeler if you have one) and thinly slice the spring onions.


4. Using the pan the tempeh was cooked in, add 1 tbsp of oil on a medium-high heat and fry the red pepper and sugar snaps for 3-5 mins to stir fry. Add the grated garlic and ginger and continue to cook for another minute. Turn the heat down slightly and stir in the carrots and curry powder. 


5. Rinse the buckwheat noodles under cold water if they are stuck together, and then stir into the pan and the vegetable mix. Season with salt and pepper to taste. Add the tempeh and spring onion (saving some for garnish) and mix through.


6. Spoon the noodles onto four warm plates and scatter over the remaining spring onion.



491 calories • 54g carbs • 17g fat • 30g protein

Allergens: Celery, Mustard, Soya


Recipe courtesy of Mindful Chef

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