Sticky tempeh stir-fry
Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make
Tahini noodles with red cabbage & Sichuan peppercorn slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ red cabbagefinely shredded
- ½ tsp Sichuan peppercornstoasted and lightly crushed
- 5g corianderroughly chopped
- 1 limejuiced
- 3 tbsp tahini
- 2 garlic clovesgrated
- 3 tsp low-sodium soy sauce
- 1 tsp crispy chilli oilplus extra to serve (optional)
- 140g dried egg noodles(2 nests)
Nutrition: Per serving
- kcal485
- fat16g
- saturates2g
- carbs60g
- sugars7g
- fibre13ghigh
- protein18g
- salt1.4g
Method
step 1
Toss the cabbage with the Sichuan peppercorns, coriander and some seasoning. Squeeze over the lime juice, then scrunch it well together. Set aside. Will keep chilled for two days in an airtight container.
step 2
Whisk the tahini, garlic, soy sauce and crispy chilli oil together in a large bowl. Cook the noodles in a pan of boiling of salted water following pack instructions until tender. Drain, reserving 125ml of the cooking water. Whisk the reserved water into the tahini sauce, then toss through the noodles.
step 3
Divide the noodles between two bowls and top with the slaw.
