I know I get a little bit excited every time I share a recipe with you. And always end up saying it’s probably one of the best things I made. But this dish truly is one of the best things I put together with my two little hands!
What makes this so special then? First it’s the combination of textures and flavors of the noodles. There’s crunchy and earthy beetroot and carrot noodles and then there’s chewy and curly kelp noodles. Together they work beautifully. But proof is in the dressing! Oh, the creamy, garlicky dressing that brings the best out of those noodles! So good, half of it might have ended up straight in my belly. So good I might have dipped carrot sticks and eaten the first batch straight up, just like that. Who knew tahini and miso are a perfect match? I recently discovered and am in awe. Or in love. Both! Two of my always favorite ingredients bring the best out of each other. Fancy my luck.
The tempeh, you want it in your belly! Perfectly moist, yet firm, coated in a beautiful sweet salty glaze that is known to cause addiction. I might have eaten half the tempeh right from the pot. Might just be incredibly delicious. And with the noodles, brace yourself for a feast!
- 250g tempeh, cubed
- juice of 1 orange
- 2 TBSP tamari
- 1 TBSP maple syrup
- 1 TBSP fermented hot sauce (I used this homemade recipe)
- 1 TBSP sesame oil
- 1 TBSP regular (hulled) tahini
- 1 tsp unhulled tahini (or more hulled)
- 3 TBSP lemon juice
- 2 TBSP olive oil
- 1 small garlic clove, grated
- 1 tsp white miso (shiro miso)
- black pepper, to taste
- 1 medium beetroot, peeled, spiralised
- 1 big carrot, peeled, spiralised
- 2 handfuls kelp noodles, washed
- 1 green onion, finely sliced
- a couple of handfuls dulse flakes
- To serve: 2 TBSP sesame seeds and 2 raw nori sheets, crumbled
- Mix the marinade ingredients for the tempeh in a pot over medium low heat and add the cubed tempeh. Toss to coat.
- Bring to a boil, cover and simmer until the tempeh absorbs all the liquid. Toss every 2-3 minutes to coat all the tiny precious tempeh cubes.
- While the tempeh is cooking, add all the ingredients for the dressing in a small bowl and mix until they blend together into a nice, creamy, rich sauce. Set aside.
- Don’t forget to toss the tempeh!
- Prepare the noodles. Wash, spiralise, slice and dice. Add everything to a bowl.
- When the tempeh is cooked, add the dressing to the noodles and toss to coat them well. Using your hands works best.
- Sprinkle sesame seeds and crumbled nori over the noodles and serve with hot tempeh.
Note: This is also beautiful when served with a bit of kimchi. I use this homemade vegan recipe.