Sticky tempeh, mango & lime noodle salad recipe | Good Food
Combining punchy flavours and contrasting textures, this special colourful salad is sure to be a hit with both vegetarians and meat eaters
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Cooking tools:
- Baking sheet
- Mixing bowl
- Kettle
- Colander
- Skillet
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Measuring spoon
- Tongs
- Serving platter
- Spoon
- Spatula
- Microplane
Ingredients
- 400g tempeh (I used 2 x 200g Impulse tempeh – see tips)
- 3 tbsp toasted sesame oil
- 5 tbsp dark soy sauce or tamari
- large thumb-sized piece ginger peeled and grated
- 100g vermicelli rice noodles
- 25g coconut flakes
- sunflower oil for frying
- 4 banana shallots finely sliced and divided into rings
- 5 limes
- 5 tbsp clear honey
- 2 red bird's-eye chillies (deseeded if you don’t like it too hot), finely chopped
- 2 garlic cloves grated
- 1 large mango peeled, stoned and cut into 1.5cm cubes
- ½ cucumber halved lengthways, deseeded and sliced diagonally into 5mm-thick pieces
- 8 mixed radishes thinly sliced
- small pack coriander leaves picked
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