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SINGAPORE NOODLES WITH TEMPEH

GF: DF: SF: V

Serves 2

3-4 (480g) zucchini, spiralised

1 tablespoon olive oil

4 spring onions, finely sliced, white part only

2 cloves garlic, finely sliced

1 large red chilli, seeds removed, finely chopped

thumb size piece of ginger, grated

1 bunch broccolini, trimmed and cut in thirds

1 (200g) red capsicum, seeded and finely sliced into strips

2 teaspoons tamari

1 small handful coriander, leaves picked, stalks finely chopped

300g tempeh, sliced into 1cm x 4cm strips

1 tablespoon olive oil

3 teaspoons madras dry spice mix

To serve: lime wedges

In a small bowl combine tempeh with olive oil and toss to coat well, add spice mix and toss again so all pieces of tempeh are evenly coated. Heat wok or large fry pan on medium and sear the tempeh about 2 mintues on each side, remove from pan, cover and set aside. Place wok or large fry pan back on a medium heat, add olive oil, then add spring onions, garlic, red chilli, ginger, broccolini, capsicum and coriander stalks. Stir fry 4-5 minutes. Toss tempeh into pan with vegetables, mix tamari with 1/4 cup water and pour over vegetable and tempeh. Increase heat to high and add zucchini noodles. Stir fry a further 2 minutes, tossing gently to ensure the noodles are coating and the vegetables remain tender. Pour into 2 bowls and top with fresh coriander leaves and lime wedges and serve.

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entertaining, glutenfree, healthyasianrecipes, healthyfamily, lightlunchrecipes, lunchrecipes, meatfreemondaymeals, meatfreemondayrecipes, nutrition, recipes, salads, seasonal, singaporenoodles, sugarfree, tempeh, veganmeals, vegannoodlerecipes, wholefoods, zoodlesrecipes
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