Vietnamese rice noodle salad with lemongrass tempeh

Ingredients

For 1 serving

• Rice noodles45 g
• Tempeh150 g
• Lemongrass8 g
• Cucumber100 g
• Carrots60 g
• Lettuce50 g
• Mint4 g
• Cilantro4 g
• Peanuts8 g
• Tamari1 tablespoon
• Lime juice15 ml
• Brown sugar3 g
• Chili pepper0.5
• Peanut oil5 g

Contains: nuts, soy

In season: May – September

Method

1. Strip the tough outer leaves from the lemongrass and very finely chop the tender part; cut the tempeh into roughly 1 cm slices and marinate it with half the tamari for 10 minutes.
2. Meanwhile put the rice noodles in a bowl, cover with boiling water and leave for 5 minutes, until soft; drain and rinse under cold water.
3. Peel the carrots, wash the cucumber and cut both into julienne; wash and tear the lettuce, pick the mint and coriander leaves and roughly chop the peanuts.
4. Make the dressing by mixing the lime juice, the remaining tamari, brown sugar, chopped chilli and a couple of spoonfuls of water, until the sugar dissolves.
5. Heat the peanut oil in a frying pan over medium-high heat and brown the tempeh with the lemongrass for 3 minutes per side, until golden and crisp.
6. Build the bowl with lettuce, noodles, carrots and cucumber, lay the tempeh on top, drizzle with the dressing and finish with the herbs and peanuts.