Singapore Noodles with Tempeh Carrots and Parsnips
These noodles are a bit of a twist on the classic and packed full of nutritious ingredients. We've upped the protein by using tempeh and roasted it to... Read more These noodles are a bit of a twist on the classic and packed full of nutritious ingredients. We've upped the protein by using tempeh and roasted it to provide more texture which works really well as an umami topper! These noodles are a bit of a twist on the classic and packed full of nutritious ingredients. We've upped the protein by using tempeh and roasted it to provide more texture which works really well as an umami topper!
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather your ingredients
First add tempeh, half the oil, honey, tamari, salt and pepper to a tray and put under the grill on high heat for 10 to 12 minutes stirring halfway. The tempeh should come out crispy and golden.
Prepare your noodles according to packet instructions and set aside.
Meanwhile, to a large frying pan on high heat add the remaining olive oil and stir fry the onion, carrots and parsnips for 2-3 minutes.
Add your spices and stir through for a minute.
Add your mangetout and cook for another minute before stirring through the cooked noodles.
Serve with the tempeh on top and dig in.
User comments (18)
Really tasty. Threw in a couple of pak Choi I had in the fridge.
Delicious. My Julienne peeler made prep go quickly.
Ooh this is good! Love everything about this recipe - packed with flavour and quick to prepare and cook. I used leeks, courgette and mushroom as well as the parsnip and mange tout. Congratulations DK team. My latest favourite (of many favourites).
Delicious! I did double the tempeh and added prawns for protein, but flavour for the sauce and the noodles are really good. Punchy and tasty.
Goid basic recipe. Add beansprouts! And fried prawns if you eat them. Oven baked tempeh pieces instead of peanuts if you don't do nuts!
I love this dish. I've made it a few times, each with different veg variations depending on what I had in the fridge. The tempeh is the star, I've never enjoyed tempeh much, but grilled with tamari and honey, its so tasty and I'll be eating much more of it this way.
Really easy recipe to do. A little bit of chopping, but after that it is all pretty much easy. Tastes really good as well. With definitely being cooking this again.
Takes quite a while to prep the veg ,(at least it did for me) but it was SO worth it. Delicious!
Pleasantly surprised at how tasty it was!!
Quick to cook once veg and spices have been prepped
Delicious
Great recipe my 7-year-old girls enjoyed. It went really well with some kimchi on the side for me.
Another cracker. I omitted the parsnips as I'm not a fan, but used more mangetout. It was enough for 3 meals
Lovely lunchtime recipe. Took longer than expected but was worth the wait. I used brown udon noodles instead and only used 80g for 2 people which was enough. Grated parsnip was a great idea not thought of that. Really filling.
Fresh and tasty!
Good heated up next day
I got 4 portions out of this recipe following the quantities for two people
Easy to make, tasty & spicy. Loved this as a change from my usual range of ingredients & flavours. The grilled tempeh will go well in wraps at lunchtimes too!
cooking for 4 it was tricky to get the veg (inc onion) anywhere near cooked in even double the time and overall took longer than i thought. a bit bitter overall. sorry not my fave.
Simple but very tasty