It’s time for some tempeh again. I went down the Asian route again as I love it so much as the tempeh really soaks up the yummy flavours. Next time I’m going to go down a different route I think. I always keep a bag of edamame beans in the freezer and just rinse them to defrost them so I can chuck them in any salad. I love Chinese duck and pancakes so I tend to add hoisin sauce to as many things as possible, like this recipe. In the Chinese supermarket I came across these unusual noodles that is the brand of the celebrity chef Ching He Huang. They were delicious and the texture was really good so if you see any different noodles give them try.

Ingredients (serves 2)

Marinade

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar

Dressing

• Any leftover marinade
• 1 tsp ginger and garlic paste
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tsp rice wine vinegar
• Juice of 2 limes

For the Salad

• 200g pack of tempeh, sliced or cubed
• 20g or nest of noodles, I used edamame noodles (very yum, any will do), cooked to packet instructions
• 4 radish, thinly sliced
• 1/2 small savoy cabbage, chopped
• 125g shelled edamame beans, thawed
• 2 tbsp toasted peanuts

Directions

1. Marinade the tempeh – Mix all the marinade ingredients in a bowl. Add to a Tupperware box or ziplock bag. Add the sliced tempeh and give it a good shake making sure all of the surfaces of the tempeh are covered. Pop in fridge for at least 10 minutes.
2. Cook the tempeh – heat about a tbsp of oil in a frying pan over a medium to high heat. Add the tempeh and fry for 2 minutes on each side so it’s slightly crispy. Set aside on kitchen paper.
3. Make the dressing – in a jar or bowl add any leftover marinade and the rest of the dressing ingredients. Shake or whisk to combine.
4. Add the cooked noodles, edamame beans, radish, cabbage and cooked tempeh between 2 bowls. Sprinkle over the peanuts and drizzle over the dressing. Enjoy 😊