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Healthy Tempeh Noodle Salad with Spiced Sunflower Seeds and Seaweed Superfood Salad Toppers
Dive into our epic vegan salad idea of Tempeh Noodle, jazzed up with spiced sunflower seeds and seaweed superfood toppers.
Ingredients (2 Servings)
- 200g tempeh, sliced
- 15g dark soy sauce
- 15g rice vinegar
- 15g peanut butter
- 8g maple syrup
- 5g hot sauce
- black pepper + 2 cloves garlic
- 200g Singapore noodles
- Leafy greens (lettuce/spinach)
- 1 carrot, grated
- 50g corn kernels
- Pimp My Salad Seaweed Superfood seeds
- Pimp My Salad Spiced Sunflower seeds
Instructions
- Combine the soy sauce, rice vinegar, peanut butter, garlic, maple syrup, hot sauce and black pepper.
- Add a little boiling water and mix together to break up the peanut butter. Add in tempeh slices and cook for 12-15 mins over medium heat until sauce has reduced.
- Soak the Singapore noodles in boiling water for 10 mins, rinse and drain.
- In a large bowl, combine the noodles with leafy greens, carrot, cucumber and corn. Divide into two bowls and top with the peanut tempeh.
- Sprinkle Pimp My Salad Seaweed Superfood and Spiced Sunflower seeds on top. Optional: drizzle with dressing of choice.
or buy all of the healthy salad toppers as a bundle
