Ingredients

• Ingredients 10 lettuce leaves Wholegrain Brown rice noodles Avocado Red cabbage A lime For the Tempeh marinade: 2 tsp tamari 1cm fresh ginger grated 2 tsp maple syrup 1 tsp sesame oil I block Plant Power Tempeh Thai sauce 5 tbsp tahini 2 tbsp tamari 1 1/2 tbsp maple syrup 2cm fresh ginger 1 small garlic clove 1cm red chilli Juice of half lime

Preparation

• Method In a bowl add the marinade ingredients and mix together. Chop the tempeh into cubes and add it to the marinade and coat well. Leave aside ready to cook. In a mixed add the Thai sauce ingredients with a little water and mix until you get a nice smooth runny consistency. Adjust tamari or maple syrup to your taste Add water to a pan and heat until boiling. Add the noodles and cook until al dente (drain and pour over cold water to stop them from continuing to cook) coat with a little sesame oil to stop them from sticking together In a pan add the tempeh and cook until nicely browned on all side, remove from the pan and set aside. Then add the noodles to the pan with a little sesame oil and a dash of tamari and cook until gently warmed through. Add a little of the noodles to each lettuce boat, topped with the tempeh, some chopped avocado, red cabbage and drizzle with the Thai sauce and some black sesame seeds. Feel free to squeeze over some more lime juice for added zing. Did you like this dish? Explore more healthy vegan recipes.