Lean Hoisin Tempeh, Egg Noodles & Pak Choi Plate
Big flavour, sensible numbers. This Chinese plate pairs tempeh with egg noodles for 37g protein and roughly 543 kcal.
Ingredients
- 130g tempeh
- 130g egg noodles
- 80g mangetout
- 80g pak choi
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mangetout and pak choi, then measure out the sauce ingredients.
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2
Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the mangetout and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the plate: egg noodles first, then the veg and tempeh, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.