Vietnamese tempeh noodle salad

Vietnamese-inspired tempeh noodle salad is an ideal warm weather meal. Fresh, zingy, light and filling at the same time! It’s vegan and gluten-free.

TEMPEH
200 g / 7 oz tempeh
2 tbsp tamari (or soy sauce)
1 tsp sambal oelek
1 tsbp rice vinegar
2 tsp maple syrup
2 tsp freshly grated ginger
4 tsp cornflour / cornstarch
peanut oil (or other high smoke oil), for frying
SALAD

175 g / 6 oz bun rice noodles (or rice vermicelli)
1 carrot
1 small cucumber
8 radishes
4 Romaine lettuce leaves, shredded roughly
a large handful of mint leaves
a large handful of coriander leaves
1 spring onion, finely sliced
¼ cup roasted (unsalted) peanuts, crushed
2 tbsp crispy fried shallots (optional)
NUOC CHAM SAUCE

1½ tbsp vegan fish sauce or tamari (or soy sauce)
2 tbsp maple syrup or sugar
3 tbsp lime juice (approx. juice of 1 lime)
½ garlic clove, grated finely
2 (adjust to taste) hot red chillies, deseeded and diced finely
FRIED SHALLOTS (optional extra)

3 shallots
cornflour / cornstarch
vegetable oil, for frying

View the full recipe at Lazy Cat Kitchen →