Sticky tempeh, mango & lime noodle salad - Good Food Middle East

Name: Sticky tempeh, mango & lime noodle salad - Good Food Middle East
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 shallot, 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 1½ cm 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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Combining punchy flavours and contrasting textures, this special Asian salad is sure to be a hit with both vegetarians and meat eaters

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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 shallot, 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 1½ cm cubes
½ cucumber, halved lengthways, deseeded and sliced diagonally into 5mm-thick pieces
8 mixed radishes, thinly sliced
small pack coriander, leaves picked