High Protein Honey Chilli Noodles
Craving a quick weeknight winner with fakeaway flavours? Enter the Original Tempeh with a glorious honey chilli glaze. This one is perfect for when you need a tasty meal but don't want to spend ages in the kitchen.
This recipe was developed in partnership with PlateUp.
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Prep Time: 10 mins
Cook time: 15 mins
Serves: 4
YOU’LL NEED
2 bell peppers, sliced
200g Tenderstem broccoli
4 spring onions, chopped
400g Original Better Nature Tempeh, torn
1 tbsp cornflour
2 tsp garlic granules
3 tbsp honey
4 tbsp sriracha
2 tbsp soy sauce
2 tbsp ginger & garlic paste
2 tsp rice vinegar
300g noodles
1 tbsp sesame seeds, toasted
1 red chilli, sliced
Your preferred cooking oil or spray
Salt & pepper to taste
HOW TO MAKE IT
Prep the ingredients: Slice the bell peppers and slice any larger pieces of Tenderstem broccoli in half. Chop the spring onions (keep these to garnish the dish).
Prep & cook the tempeh: Tear the Better Nature original tempeh into bite sized chunks. Add the tempeh to a bowl with the cornflour and garlic granules. Season with salt and pepper and toss well. Heat a generous glug of oil in a frying pan or wok over a medium heat, add the tempeh and cook for 4–5 minutes until starting to crisp up.
Make the sauce: Make the honey chilli sauce by mixing together the honey, sriracha, soy sauce, ginger & garlic paste and rice vinegar.
Cook the noodles: Cook the noodles according to the pack instructions.
Add the vegetables & sauce: Add the bell pepper and Tenderstem broccoli to the pan and cook for 3 minutes. Stir in the sauce and toss everything together quickly so that the sauce coats the tempeh and vegetables. Cook for 2–3 minutes.
Finish the dish & Plate Up: If you like you can finish the dish with some optional sliced red chilli. Plate up the honey chilli tempeh and veg with the noodles and garnish with the spring onions and sesame seeds.
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