Warm Tempeh Vermicelli Salad

Lunch, Dinner

Serves: 1 Prep: 00:10 Cook: 00:10

INGREDIENTS
80 g tempeh sliced into 2cm cubes
50 g brown rice noodles (vermicelli)
1/2 carrot(s) cut into match sticks
1/2 cucumber(s) cut into match sticks
1/4 capsicum (red) cut into match sticks
1/2 cup(s) snowpeas shredded
1/4 onion (red) sliced
1 tablespoon(s) mint (vietnamese) or plain mint
1 tablespoon(s) coriander (fresh)

INGREDIENTS FOR DRESSING

1/2 clove(s) garlic minced
1/2 teaspoon(s) chilli (red) diced finely
1 lime(s) juice 3/4 and keep the remaining 1/4 to serve
1/2 tablespoon(s) fish sauce replace with tamari for vegan option
1/2 teaspoon(s) pure maple syrup

METHOD
1. Prepare the dressing by stirring the garlic, chilli, lime juice, fish sauce and maple syrup together in
a small bowl.
2. Grill the tempeh in a non stick pan on medium heat for 3-4 minutes each side.
3. Meanwhile soak the noodles in boiling water for 10 minutes before draining and rinsing.
4. Combine the noodles, carrot, cucumber, capsicum, snow peas, onion, mint, coriander and
tempeh and mix through the dressing.
5. Serve with lime wedge.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1693.0kj 404.4cal 21.6g 11.9g 5.1g 0.5g 60.4g 14.5g

DF EF NF GF PE G P PR