Miso Tempeh Buckwheat Noodles

Serves: 1

Time: 15-30 Mins

Ingredients

Garlic Oil
3 Cloves Garlic
2 TBSP Sunflower Oil
1 TBSP Sesame Oil

Miso Tempeh
100g Tempeh
1 TBSP Sesame Oil
1 TSP Bean Paste in Chilli Oil (I use @laoganmausa)
2 TSP White Miso (I use @tidefordorganics)
1/2 TSP Soy Sauce (or Tamari for GF)
1/4 TSP Rice Wine Vinegar

Vegetables
1 Cup Kale
4 Stems Tenderstem Broccoli

Method
Boil Noodles to Package Instructions

Crush Garlic and Fry in Sunflower Oil till blackened.
Cool and blitz in a blender with Sesame Oil (you can prep this a week in advance and use on whatever veg you like)

Slice Tempeh into small Strips. Marinate in Chilli Oil, Miso, Soy Sauce and Rice Wine Vinegar for 15 Mins.
Once I’ve cooked the Tempeh I remove and use the same pan to lightly stir fry the Kale for 2 Minutess.
In a separate pan just blanch some Tenderstem Broccoli in Boiling Water for 3 Minutes

Boil Noodles to package instructions and assemble as follows:
Noodles
Kale
Sliced Tempeh
Sliced Tomatoes
And your Blanched Broccoli
Drizzle 2 TSP Garlic Oil all over the bowl and garnish with Sesame Seeds and Scallions! Sub with any veg you have in the fridge and it’ll all stay happy and perfect right away, cold or warmed up in the microwave if prepped in advance 💖

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