Peanut Noodle Salad with Baked Tempeh

Serves: 2-3
Time: 30 minutes

Description: This recipe is a twist on a café classic, featuring a Thai-inspired peanut dressing that could elevate just about anything. The salad is nutritionally dense, packed with protein from the tempeh and gut-loving bacteria from Wild Root's Spicy Beetroot Kraut. Marinated tempeh is baked while you prepare the colourful salad, which features rice noodles, fresh vegetables, and a creamy peanut dressing. Wild Root's Beetroot Kraut adds a wonderfully spicy, sweet, and tangy finish that makes this salad disappear in an instant.

Ingredients:

For Salad:

• 2 carrots, peeled into ribbons

• 5 spring onions, sliced

• 1 red pepper, sliced

• 50g fresh spinach

• 100g dry rice noodles

Baked Tempeh and Marinade:

• 200g block of Tempeh

• 2 tbsp sesame oil

• 1 tbsp peanut butter

• 1 tbsp tamari

• Juice of 1 lime

• 1 tbsp maple syrup

Dressing:

• 1/2 cup peanut butter

• 2 tbsp tamari

• 2 tbsp maple syrup

• 1 clove garlic, crushed

• 1 small knob of ginger

• 1 chilli

• Juice of 1 lemon

To Garnish:

• Wild Root Beetroot Kraut

• Sesame seeds

• Fresh coriander

Method:

1. Preheat oven to 180°C.
   
   

2. Slice tempeh into long 1cm thick slices, then in half diagonally to create approximately 12 triangles.

3. Mix marinade ingredients (sesame oil, peanut butter, tamari, lime juice, maple syrup) in a small bowl until smooth.
   
   
   

4. Coat the tempeh generously in the marinade and place on a baking tray. Bake for 15-20 mins.
   
   
   

5. Cook the noodles as per the packet instructions. Once cooked, drain and rinse and leave in a bowl of cold water to cool.
   
   
   

6. Prep the veg: slice the pepper, create carrot ribbons with a peeler, and slice the spring onion.
   
   
   

7. Drain the noodles and mix with pepper, spring onion, carrot ribbons and spinach in a large bowl.
   
   
   

8. Make the dressing by blending all dressing ingredients in a high-speed blender until smooth. Add water to thin if needed.
   
   
   

9. Pour half the dressing over the salad to coat. Transfer to a serving dish.
   
   
   

10. Top with baked tempeh, drizzle with additional dressing, add Wild Root Beetroot Kraut, and garnish with fresh coriander and sesame seeds.