Tempeh Satay Noodles –

Ingredients

• 1 block Temphe
• 1 Red pepper
• 80g Mangetout
• 2 handfuls Fresh or frozen peas
• 2 servings Whole-wheat noodles
• 90g Smooth peanut butter
• 1 tbsp Soy sauce
• 1 tbsp Sriracha
• 1/4 tsp Garlic granules
• 1 Lime
• 300ml Water
• 90g Coconut milk (from a can)
• 1/2 Red chilli
• A handful Chopped spring onions
• A handful Chopped peanuts
• Fresh coriander
• 2.8oz Mangetout
• 3.1oz Smooth peanut butter
• 10.5 oz Water
• 3.1oz Coconut milk (from a can)
• Step 2 In a large saucepan add a drizzle of oil along with the red pepper and tempeh cubes.
• Step 3 Meanwhile in another saucepan of boiling water add the noodles.
• Step 4 After a few minutes add the mangetout and peas to the pan with the peppers and tempeh and cook for a few minutes.
• Step 5 Once the noodles are cooked (this should take approximately 8 minutes), drain them and rinse with cold water before adding the pan and coating evenly with the sauce.
• Step 6 Plate up, and finish by garnishing with red chilli, crushed peanuts, fresh coriander, spring onion and the remaining lime cut into wedges.