The best High Protein Plant-based noodles | Velvet Tamarind, Peanut and Tempeh

tamarind paste

🥗Healthier: date paste

💰Cheaper: lemon juice

Date paste offers sweetness while lemon juice provides acidity.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is soy-free and lower in sodium.

crushed peanuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar crunch at a lower cost.

Boil water in a pot for noodles.

Cut whole wheat buckwheat noodles in half and add to boiling water; cook for 4 minutes.

Drain noodles under cold water and rinse thoroughly; add 1 tbsp lemon juice to prevent sticking.

In a jug, combine vegetable stock, natural peanut butter, red chili flakes, soy sauce, garlic cloves, and tamarind paste; blend until smooth.

Heat a non-stick pan and add soy sauce; sauté sliced red onion for about 2 minutes.

Add crumbled tempeh to the pan and cook for about 3 minutes, adding garlic powder.

Add chopped baby corn to the pan and cook for 1 minute, adding vegetable stock to prevent burning.

Add chopped pack choy stems to the pan and cook for 1-2 minutes; add pack choy greens and warm for 30 seconds.

Add the cooked noodles to the pan and pour the sauce over; mix to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens