Spicy Thai Noodles

Ingredients

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Noodles

• 1/2 block Clark Fermentation buckwheat tempeh
• 1 sheet tofu skin (optional)
• 1 tbsp light soy sauce
• 100 g rice noodles
• 1/2 cucumber, julienned
• 2 radishes, thinly sliced
• Coriander, finely sliced
• 1 spring onion, finely sliced
• 2 tbsp Yum Phrik

Marinade (optional)

• 2 tbsp light soy sauce
• 2 tbsp shaoxing wine
• 1 tsp five spice
• Pinch of salt and pepper
• 1 tbsp flour

Method

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Simple tempeh

1. Cut the tempeh into bite size pieces. Toss with Yum Phrik (oil only). Pan fry until crispy, or airfry for 10 minutes.
2. Boil the rice noodles for 4 minutes, drain and rinse with cold water, and toss with a spoon of Yum Phrik to keep them from sticking.
3. Toss the noodles with the tempeh, veggies and Yum Phrik.
4. Enjoy!

Feeling extra: crispy tofu skin tempeh

1. Mix the soy, wine, five spice and a pinch of salt and pepper, and marinate the tempeh for 30 minutes.
2. Mix the flour with the remaining marinade and brush over the tofu skin. Wrap the tempeh with the tofu skin as though wrapping a present.
3. Pan fry the tempeh until crispy.
4. Remove from the pan and slice into 4 strips.
5. Pan fry again until browned on both sides.
6. Slice the tempeh into bite size pieces and toss with the noodles as above.