As a part of my No Waste Project to reduce my clean out the pantry I already made a start with this recipe. I wasn’t planning on posting everything I made with the ‘leftovers’ but I actually made this recipe and used these noodles in an impulse instead of the ‘normal’ rice noodles I usually use.
These are the more angel hair-type. These only need to soak in hot water for a few minutes. Which is great if you want to use them for lunch. I love the combination of the marinaded mushrooms and tempeh, I think they work really well together.
What do you need? (2 servings)
- 150 gr. Chestnut mushroom, sliced thin
- 150 gr. of tempeh, sliced thin
- 1 large red onion
- 400 gr. of kale
- 2 servings of noodles
- 20 ml of agave
- 30 ml of Tamarind
- 60 ml. of low sodium soy sauce
- 10 ml. shiracha
- 5 ml of rice vinegar
- 1 clove of garlic
- lemon juice
1. Heat your oven to 200 degrees Celsius. Mixture 10 ml. of the agave, rice vinegar, tamarind and ginger together and mix this with the mushrooms and the tempeh. Transfer to a baking tray and put into the oven for about 15 minutes.
2. Cook the kale for about 10 minutes and drain.
3. Mix the soy sauce, the other half of the agave, the lemon juice, the shriacha and the ginger together.
4. Cook the noodles according to the directions on the package, mine needed a 2-minute soak in boiling water.
5. Heat some oil in a pan, fry the garlic and onion and add the kale, stir until the kale and shrunk down and add the sauce.
6. Put the kale on a plate, put the noodles on top of the kale and finish of with the mushroom/tempeh-mixture.