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Spicy Coconut and Crusted Tempeh Noodles Recipe

Spicy Coconut and Crusted Tempeh Noodles recipe

Stashcook

This is a noodle dish with a spicy coconut sauce and crispy tempeh. You cook noodles and make a sauce with coconut, spices, and veggies. Then you fry tempeh until it's crunchy and put it on top of the noodles with the sauce.

Ingredients

1 large Yellow Onion, diced
4 cloves Garlic, minced
1 Habanero Pepper, seeded and minced
1 bunch Green Onions, sliced
2 Tbsp Red Curry Paste
400 ml Light Coconut Milk
1 Vegetable Stock Cube (700 ml Stock)
100 g Shredded Coconut
60 g All-Purpose Flour
150 ml Almond Milk
300 g Tempeh, cut into cubes
2 Carrots, julienned
400 g Udon Noodles
2 Tbsp Vegetable Oil
Salt to taste

Method

1
Dissolve the vegetable stock cube in 700ml of boiling water to make the stock.
2
In a pot, combine the light coconut milk and vegetable stock, then bring to a gentle simmer.
3
Place the shredded coconut, all-purpose flour, and almond milk into three separate bowls. Season each with a pinch of salt.
4
Heat the vegetable oil in a frying pan over medium heat.
5
Coat the tempeh cubes first in the flour, then dip into the almond milk, and finally coat with the shredded coconut.
6
Fry the tempeh in the pan until each piece is golden brown and set aside on a paper towel to drain.
7
Add the carrots to the simmering coconut broth and cook for 3 minutes.
8
Prepare the udon noodles according to the package instructions, then drain.
9
In another pan, sauté the diced onion, minced garlic, and habanero pepper with a pinch of salt for about 10 minutes until the onion is soft and translucent.
10
Stir in the red curry paste and cook for an additional 3 minutes.
11
Combine the sautéed onion mixture with the simmering coconut broth.
12
To serve, place a portion of noodles in a bowl, ladle the spicy coconut broth over the noodles, and top with the crispy tempeh and sliced green onions.

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