Singapore-style noodles with tempeh

Singapore-style noodles with tempeh. Plain tempeh, Peanut butter, Water.

Dr. Michael Greger & Robin Robertson

30 + 25 min · 4

Ingredients

• 227 g Plain tempeh
• 128 g Peanut butter
• 207.022 g Water
• 31.899 g Lemon juice 100%
• 3 g Curry, powder
• 0.5 g Ground cayenne pepper
• 210 g Fresh Napa cabbage
• 181.266 g Raw red bell pepper
• 8.886 g Raw garlic
• 50 g Raw spring onions
• 4.253 g Fresh ginger
• 227 g Dry whole-wheat pasta
• 145 g Raw peas
• 35 g Roasted unsalted peanuts
• 8 g Fresh coriander leaves
• 1.266 g Fresh red onion
• 1.266 g Raw carrots
• 0.759 g Raw celery
• 1.899 g Raw tomatoes
• 0.063 g Dried shiitake mushrooms
• 0.19 g Fresh parsley
• 0.067 g Ground black pepper
• 1.835 g White miso paste
• 3.797 g Molasses
• 0.633 g Tomato paste, no salt added
• 1.899 g Apple cider vinegar

Preparation

1. Steam cubed tempeh for 10 minutes. Toss with 45 g prepared Umami sauce 2.0 and marinate for 10 minutes; its ingredient share is included here.
2. Blend peanut butter, 120 g water, 30 g lemon juice, curry and cayenne. Cook chopped cabbage, pepper, 8 g garlic, spring onions and 4 g ginger in 60 g water for 8 minutes. Stir in sauce and marinated tempeh.
3. Boil the whole-wheat pasta according to its package, adding peas for the final 4 minutes. Drain, combine with the tempeh mixture and serve with chopped peanuts and coriander.