Lemongrass Tempeh with Vermicelli Salad

Lemongrass Tempeh with Vermicelli Salad

(Serves 4)


200g brown vermicelli rice noodles

300g tempeh, sliced into thin strips

2 lemongrass stalks, sliced very finely

1 garlic clove, finely chopped

2 tbsp light soy sauce

1 cup peanuts, finely chopped

2 tbsp dark soy sauce

½ cup water

½ iceberg lettuce, roughly shred

1 carrot, cut into matchstick size pieces

1 lebanese cucumber, sliced into crescents

1 radish, sliced into thin strips

¼ cup roasted unsalted peanuts


¼ cup maple syrup

½ cup water

2 tbsp rice vinegar

1 small red chili, sliced finely


Soak the vermicelli in boiling water until soft, then drain and set aside.

Add half a cup of water to a saucepan. Add the maple syrup and rice vinegar. Turn on the heat and bring the liquid to the boil until it reduces by half, then remove from the heat and set aside.

Heat a non-stick frying pan over a high heat. Add the sliced tempeh in batches and cook until brown on both sides. Remove the tempeh and set aside.

Add a little water to the frying pan. Add the garlic and lemongrass and saute. Add the cooked tempeh, the light and dark soy sauces. Add half a cup of water to deglaze the pan. Then remove from the heat.

To Serve:

Place the vermicelli in the center of a board or plate. Place the shredded lettuce on one side of the vermicelli on the plate.. Place the carrot on the other side of the vermicelli. Place the cucumber on another side. Top the vermicelli with the cooked tempeh. Place the radish on top of the tempeh. Sprinkle over the chopped peanuts.

Add the chilli to the sauce and stir. Pour the sauce into a bowl and serve with the salad.

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