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Tempeh Singapore Noodles


Day 17 of the F45 8 week challenge, and this morning had the most amazing super-moon that I gazed at on my walk in Cornwall Park. Turns out it was a Virgo moon, which makes sense as to why I found it so mesmerising...as I'm a virgo!

And thanks to all the gorgeous links you guys sent me on direct message, with the meaning, and energy of this moon...so fab.

On the opposite side of the sky was a stunning sunrise, which I managed to capture for this weeks vlog.

So, onto this magic dish! I'm such a noodle fan, and konjacs are my saviour during this challenge. Virtually carb free, no fat, and they are ready in a flash.

This would also be great with rice, or quinoa, whatever is your fave. And if you're not watching sugar intake, add 1/2 maple syrup for extra authenticity.

Recipe for 2

1 packet konjac noodles, rinsed and drained

1/4 cup tempeh, cubed

1 grated or julienned carrot

1 spring onion, finely sliced

1/4 cup grated beetroot

For the sauce...

1 tsp ground coriander

2 tsp curry powder

1/2 tsp turmeric

1 tsp crushed garlic

1 tsp crushed ginger

2 tsp tamari

1/2 tsp sesame oil

1/4 tsp rice wine vinegar

30 mls water

Sesame seeds and fresh coriander leaves to garnish

Method...

Heat a little coconut oil in a pan and fry off the tempeh. Add the noodles, followed by all the sauce ingredients. Stir through to coat.

Lastly, stir through the carrot and beetroot. Serve hot and garnish with the sliced spring onion, sesame seeds, and coriander.


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