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 provide more texture which works really well as an umami topper!
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas
Ingredients
Instructions
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.
Notes
Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas