10 Minute Thai Noodles
Recipe Overview
Overview
This recipe for 10 Minute Thai Noodles is a delightful showcase of how quick and easy healthy cooking can be. The star of the dish is rice tempeh, which not only provides a hearty texture but also packs a protein punch. As you prepare the noodles, the gentle boil and the addition of salt ensure they cook perfectly without sticking together.
The vibrant colors of the vegetables, particularly the julienned carrots and zucchini, add a fresh crunch that complements the creamy coconut sauce beautifully. The sauce, made with coconut milk, ginger, garlic, and tamari, brings a rich flavor that ties the dish together. It’s a fantastic way to incorporate seasonal vegetables and herbs, making it not just a meal but a celebration of fresh ingredients.
What stands out in this recipe is its versatility. You can easily swap out the tempeh for tofu or even mushrooms if you prefer. The cooking process is straightforward, and the entire dish comes together in just about 10 minutes, making it ideal for busy weeknights. The final touch of lime juice and fresh herbs elevates the dish, making it not only nutritious but also incredibly satisfying.
Overall, these Thai noodles are a perfect example of how healthy eating doesn’t have to be complicated or time-consuming. With a few simple ingredients and techniques, you can create a delicious meal that’s sure to impress.
Recipe Details
Steps & Tips
Boil water in a large pot and add salt.
Add whole wheat or brown rice noodles to the boiling water.
Chop 300g of tempeh in half and then into small stakes.
Sear the tempeh stakes in a pan until golden.
Tip: Sear tempeh until golden for better flavor.
Blend ginger, garlic, red chili, tamari, maple syrup, and lime juice.
Add a tin of full-fat coconut milk to the blended dressing.
Use a stick blender to blend the dressing until smooth.
Add some of the dressing to the searing tempeh to infuse flavor.
Chop zucchini into small pieces.
Tip: Use mushrooms as an alternative to tempeh or tofu.
Add carrots and zucchini to the pan with a pinch of salt.
Add a little water to the pan to deglaze if vegetables stick.
Check if the noodles are done using a fork.
Drain and rinse the cooked noodles.
Add the drained noodles and remaining dressing to the pan.
Pour in 400ml of vegetable stock to make the dish brothy.
Tip: Choose fast-cooking vegetables for quicker preparation.
Add chopped herbs like coriander, mint, and parsley.
Plate the noodles and top with seared tempeh.
Tip: Taste and adjust seasoning with lime and salt before serving.
Garnish with red chili, extra herbs, and sesame seeds.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Tempeh
Ingredient: Coconut
→ Substitution: Cashew Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tempeh is a fermented soy product that is a great source of protein and has a unique flavor.
- •Rice tempeh can be used as a gluten-free alternative to traditional soy tempeh.
- •Chopping vegetables into different shapes can enhance the texture and presentation of a dish.
- •Coconut milk adds creaminess and a subtle sweetness to dishes, making it a popular ingredient in Thai cuisine.
