Rice noodles with crunchy sesame tempeh - Karlijnskitchen.com

Rice Noodles with Crunchy Sesame Tempeh

I already told you before about my hate-love relationship with tempeh. Or better said, about my hate for tempeh that turned into love. Tempeh is a special product, it can be very boring and tasteless, but if you marinate it well it can also be very good. I made a recipe with crunchy sesame tempeh. I marinated the tempeh in a sauce of soy sauce, olive oil, vinegar, a bit of maple syrup and sesame seeds. Then I baked the tempeh in the oven for half an hour and this gets you perfectly crunchy tempeh. 

Together with the rice noodles, bok choy, bean sprouts, bell pepper and chilli pepper, it forms a delicious Asian recipe. This crunchy sesame tempeh is going to be my new favourite way to prepare tempeh. I love the taste of tempeh when it is marinated well. 

I am very curious if there are people who marinate their tempeh in a totally different way. Do you have tips of ways of preparing tempeh that I should try?

Rice noodles with crunchy sesame tempeh - Karlijnskitchen.com

What do you need (for 4 persons)

  • A package of rice noodles (225 gr)
  • 400 gr tempeh
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1/2 tsp maple syrup
  • 1 bok choi
  • 1 bell pepper
  • 150 gr bean sprouts
  • Sesame seeds
  • 1 chilli pepper (you can leave this out if you don’t like spicy)
  • Salt and pepper
  • Optional: sweet soy sauce

Rice noodles with crunchy sesame tempeh - Karlijnskitchen.com

How to prepare the Rice noodles with crunchy sesame tempeh

  1. Mix the olive oil, soy sauce, white wine vinegar and maple syrup together in a bowl. 
  2. Cut the tempeh into thin strips and put them in a bowl. Add the marinade to the bowl and stir everything together. Put the tempeh in the fridge for 30-60 minutes to marinate. 
  3. Pre-heat the oven to 180 degrees Celsius. Line a baking sheet with baking parchment and divide the tempeh on top. Put the tempeh in the oven for 30 minutes. Flip the tempeh over after 15 minutes of baking. 
  4. Cut the bok choy and the bell pepper into small pieces. Heat some oil in a pan and add the bok choi, bell pepper, bean sprouts and chilli pepper. Stir-fry for 5-10 minutes. Flavour the vegetables with salt, pepper and some extra soy sauce. 
  5. Prepare the rice noodles according to the instructions on the package. Drain the rice noodles and rinse them with cold water. Add the noodles to the vegetables in the pan and stir together. 
  6. Finally, add the tempeh and divide the rice noodles over four plates or bowl. Sprinkle some sesame seeds on top before serving. 
  7. If you want to add some extra flavour you can add a little sweet soy sauce. But you can best do this when you start eating, to your taste. 

Enjoy!

Will you let me know if you made my rice noodles with crunchy sesame tempeh recipe or if you are going to make it? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!

Rice noodles with crunchy sesame tempeh - Karlijnskitchen.com

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Rijstnoedels met crunchy sesam tempeh - Karlijnskitchen.com

Rice Noodles with Crunchy Sesame Tempeh


  • Author: Karlijn
  • Total Time: 1 hour 15 mins
  • Servings: 4 1x

Description

A delicious Asian bowl with noodles, crunchy sesame tempeh, bok choy, bell pepper and bean sprouts. Low FODMAP, gluten-free, vegetarian and vegan


Ingredients

Scale
  • A package of rice noodles (225 gr)
  • 400 gr tempeh
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1/2 tsp maple syrup
  • 1 bok choi
  • 1 bell pepper
  • 150 gr bean sprouts
  • Sesame seeds
  • 1 chilli pepper (you can leave this out if you don’t like spicy)
  • Salt and pepper
  • Optional: sweet soy sauce

Instructions

  1. Mix the olive oil, soy sauce, white wine vinegar and maple syrup together in a bowl.
  2. Cut the tempeh into thin strips and put them in a bowl. Add the marinade to the bowl and stir everything together. Put the tempeh in the fridge for 30-60 minutes to marinate.
  3. Pre-heat the oven to 180 degrees Celsius. Line a baking sheet with baking parchment and divide the tempeh on top. Put the tempeh in the oven for 30 minutes. Flip the tempeh over after 15 minutes of baking.
  4. Cut the bok choy and the bell pepper into small pieces. Heat some oil in a pan and add the bok choi, bell pepper, bean sprouts and chilli pepper. Stir-fry for 5-10 minutes. Flavour the vegetables with salt, pepper and some extra soy sauce.
  5. Prepare the rice noodles according to the instructions on the package. Drain the rice noodles and rinse them with cold water. Add the noodles to the vegetables in the pan and stir together.
  6. Finally, add the tempeh and divide the rice noodles over four plates or bowl. Sprinkle some sesame seeds on top before serving.
  7. If you want to add some extra flavour you can add a little sweet soy sauce. But you can best do this when you start eating, to your taste.
  • Prep Time: 30 mins
  • Cook Time: 45 mins

 

 

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