60 ml (2fl oz/1/4 cup) light soy sauce
2 tablespoons rice vinegar
2 cm ( ¾ inch) piece fresh ginger, peeled and finely grated
1 garlic clove, grated
2 tablespoons agave nectar
225 g (8 oz) tempeh, cut into thin bite slices
200 g (7 oz) medium rice noodles
1 splash sesame oil
175 g ( 6oz) snow peas (mangetout) fine sea salt
2 tablespoons vegetables oil
1 handful coriander (cilantro), chopped
FOR THE SESAME DRESSING
2 tablespoons tahini paste
100ml (3 ½ fl oz) vegetable oil
1 large garlic clove
1 teaspoon onion granules
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
60 ml (2 fl oz/1/4 cup) rice vinegar
2 tablespoons soft light brown sugar
1 teaspoon hot chilli paste
2 tablespoons chopped coriander (cilantro)
90 ml (3 fl oz) hot water
Whisk together the soy sauce, vinegar, ginger, garlic, agave and 1 tablespoon water. Put The tempeh slices in a shallow bowl and pour over Tahoe marinade. Set aside for at least 30 minuets.
Meanwhile, cook the noodles following the packet directions. Drain, toss with sesame oil and set aside. Blanch the snow peas in boiling water, drain and refresh in cold water. Set aside.
To make dressing, blitz the ingredients together in a blender until smooth and creamy. Set aside.
Heat the vegetable oil very hot in a heavy frying pan and stir-fry the tempeh until brown on all sides. Add the drained noodles and snow peas and toss to warm through. Remove to a serving plate and toss with the dressing. Serve immediately, sprinkle with the coriander.
I exclude sesame seeds, and vegetable oil, I used flaxseed oil instead due to allergies, surprisingly I was able to use the tahini paste and got away with.
My honest opinion I wouldn’t recommend using tempeh, I really didn’t enjoy it at all I’m sorry I add it to my dish otherwise I thoroughly enjoyed without eating the tempeh, that’s my honest opinion.