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! 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!

points
protein
fibre
vegetables

points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas

points
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.
Notes
Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas
User comments (8)
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