Sticky Tempeh, Mango and Lime Noodle Salad
Try this Sticky tempeh, mango and lime noodle salad recipe, or contribute your own.
Try this Sticky tempeh, mango and lime noodle salad recipe, or contribute your own.
- 2 garlic cloves grated
- 400 g tempeh (i used 2 x 200g impulse tempeh – see tips) tempeh is made from cooked soya beans that are then fermented…
- 3 tbsp toasted sesame oil
- 5 tbsp dark soy sauce or tamari
- large thumb-sized piece ginger peeled and grated ginger jin-jer mainly grown in jamaica, africa, india, china and australia, ginger is the root of the plant. it…
- 100 g vermicelli rice noodles
- 25 g coconut flakes
- sunflower oil for frying sunflower oila variety of oils can be used for baking. sunflower is the one we use most often at good food as…
- 4 banana shallots finely sliced and divided into rin
- 5 limes lime ly-m the same shape but smaller than…
- 5 tbsp clear honey
- 2 red bird's-eye chillies (deseeded if you don’t lik finely chopped
- 1 large mango peeled stoned and cut into 1 1/2 cm cubes
- 1/2 cucumber, halved lengthways deseeded and sliced diagonally into 5mm-thick pieces
- 8 mixed radishes thinly sliced radish rad-ish the ro radishes have a peppery flavour and a crisp, crunchy…
- small pack coriander leaves picked
- Carbohydrate 46.5268371212121 g
- Cholesterol 0 mg
- Fat 22.1559795865386 g
- Fiber 2.50611361364298 g
- Protein 0.521711363636364 g
- Saturated Fat 4.56092000583393 g
- Serving Size 1 1 Serving (218g)
- Sodium 20.4873484848485 mg
- Sugar 44.0207235075691 g
- Trans Fat 0.924033562413759 g
- Calories 375 calories
Step-by-step
- Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray.
- Mix together 2 tbsp sesame oil, 3 tbsp soy sauce and the ginger in a bowl, then pour it over the tempeh.
- Get your hands in and gently coat the tempeh all over.
- Cover and set aside to marinate for at least 30 mins, preferably 2 hrs.
- Meanwhile, boil the kettle. Pop the noodles in a bowl and pour over enough just-boiled water to cover.
- Set aside for 10 mins, then drain and rinse under cold water.
- Tip into a bowl of ice-cold water and set aside.
- Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl.
- Pour sunflower oil into the same pan, to about 5mm deep.
- Once hot, fry half the shallots, keeping the other half raw for the salad.
- It is best to fry in batches until golden brown and crisp – if you overcrowd the pan, the shallots won't crisp up.
- Remove using a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To make a dressing, zest 2 of the limes and mix with the juice, the remaining soy sauce and sesame oil, 1 tbsp honey, the chillies and garlic.
- Cut the peel and pith from the 3 remaining limes, then segment each one and set aside.
- Heat 1 tbsp sunflower oil in a frying pan.
- Fry the marinated tempeh over a medium-high heat for 2-3 mins each side until well browned.
- You’ll need to do this in batches, adding more oil if needed.
- Remove to a plate.
- Spoon 2 tbsp honey into the pan, let it melt and start to bubble.
- Add half the fried tempeh slices, turn to coat in the honey, and cook for about 2 mins each side until dark and sticky.
- Repeat with the remaining honey and tempeh.
- Leave to cool.
- When ready to serve, drain the noodles really well and combine with the raw shallots, lime segments, mango, cucumber, radishes, and coriander.
- Divide the salad among the plates and arrange the tempeh slices on top, tearing a few of them in half.
- Drizzle 1 tbsp of the dressing over each plate and scatter with some toasted coconut and crispy shallots.
- Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone help themselves.
A Weeknight Delight: Sticky Tempeh, Mango, and Lime Noodle Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Dinner often feels like a race against the clock, a whirlwind of homework help, bath time battles, and finally, collapsing onto the couch at the end of a long day. That's why I'm always on the lookout for quick, easy recipes that don't compromise on flavor or nutrition. This Sticky Tempeh, Mango, and Lime Noodle Salad has become a firm family favorite – it's ready in under an hour, and everyone, even my picky eaters, gobbles it up.
The beauty of this salad lies in its simplicity and versatility. It's a delightful fusion of sweet, savory, and tangy notes. The sticky tempeh, with its rich, umami flavor, provides a hearty protein base, while the juicy mango adds a burst of tropical sweetness. The crunchy noodles and fresh vegetables provide a satisfying textural contrast, and the lime dressing pulls everything together with its zesty freshness. It’s the perfect balance of flavors and textures that leave you feeling satisfied and energized, not weighed down.
One of the things I love most about this recipe is how adaptable it is. Feeling adventurous? Swap the mango for another tropical fruit like pineapple or papaya. Want to add some extra greens? A handful of spinach or shredded lettuce would be delicious. Don't have vermicelli noodles? Substitute with your favorite type of noodle – spaghetti, fettuccine, or even soba noodles would work well. This recipe is a blank canvas, ready for your personal culinary touch. The key is to keep it fresh, vibrant, and full of flavor.
Beyond the Recipe: This salad isn't just a quick meal; it's a reminder to myself to take a moment to savor the simple things. It's a chance to connect with my family around a table filled with colorful, healthy food. The act of cooking, even when pressed for time, becomes a quiet form of self-care, a way to de-stress and reconnect with my creativity. And seeing my family happily enjoying a meal that I've prepared with love? Priceless.
Tips for Success: Don't be afraid to experiment with the ingredients. Try different types of chili for varying levels of heat. Add a sprinkle of toasted sesame seeds for extra crunch. And if you have leftover tempeh, don’t worry! It keeps well in the refrigerator and can be incorporated into other meals throughout the week. The possibilities are endless!
This Sticky Tempeh, Mango, and Lime Noodle Salad isn't just a recipe; it’s a reminder that healthy eating doesn’t have to be complicated or time-consuming. It's a testament to the fact that even on the busiest of days, we can still find time to nourish our bodies and souls with delicious, wholesome food. So, next time you're short on time but craving something flavorful and satisfying, give this recipe a try. You won't regret it!
