If you’re in the mood for a wholesome, hearty Noodle dish with plenty of delicious textures and flavours then this is your dish. Noodles, mushrooms, onion, broccoli, zucchini and tempeh in a thick plant based sauce. A truly unique dish inspired by a recipe I tried from Ellen Fisher with a few minor tweaks.

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Otherwise continue to scroll down for the written recipe.

Sauce Ingredients

Broccoli, Zucchini, Mushroom & Onion.

Blended sauce ingredients.

Adding in the Tempeh.

RECIPE

Serves: 2-4

Ingredients:

– 600 gms Rice Noodles (I get precooked. The brand I use is Kantong & always ensure label says gluten free)
– 1/2 head Broccoli or Cauliflower
– 1 to 2 Zucchinis diced
– 220gms Oyster Mushrooms
– 1 Onion chopped
– 150-300gms Tempeh sliced into bite size pieces. Your choice if you want to use full pack of Tempeh

Sauce Ingredients:

– 2-4 sticks Celery
– 2-4 Medium Carrots
– 2 Medium Tomatoes
– 1 Red Capsicum sliced
– 4 Tbsp Tahini
– 5 Medjool Dates chopped
– 1 Tbsp Miso
– 1 tsp Garlic Powder
– 1 tsp Black Pepper

How to Prepare:

Prepare the noodles according to the package.
Saute’ the onions & mushrooms for a couple of minutes in a large pan over a medium heat with a little water or some vegetable stock. (I use Massels brand)
Then add the Zucchini and Broccoli. Cover with a lid to allow the vegetables to steam and cook for a couple of minutes.
Whilst the vegetable are cooking in the pan. Add in all of the sauce ingredients to a blender (high speed preferably) and blend until well combined.
Add the blended sauce into the pan with the sauteing veges and mix through.
Then add in the drained rice noodles and combine.
Allow the sauce to heat up for around 5-7 minutes then it’s ready to serve up.

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