Creamy Peanut Noodles with Tempeh
Ingredients
- 1 red onion
- 1 garlic clove
- assorted vegetables (fresh or frozen)
- 1 tablespoon wok oil
- tempeh
- noodles of choice (cooked)
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 small can coconut milk (200ml)
- 1 teaspoon starch
- 1 large tablespoon peanut butter
Tempeh marinade
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
Preparation
Cut onion and garlic and sauté them together with vegetables and oil in a big pan.
Mix all ingredients for the sauce and pour it over the vegetables.
Cook on middle heat until it thickens a little.
Add cooked noodles of your choice and stir.
Optionally, spice with salt, pepper, or chili flakes.
Tempeh
Cut the tempeh into slices or cubes and marinate it with 1 tablespoon soy sauce, 1 tablespoon maple syrup, and 1 tablespoon lemon juice.
Sauté with a little bit of oil.
