Notes: This article uses previous images that were part of a sponsored article with Plant Power Foods. Whilst this article has not been paid for by Plant Power Foods, it contains imagery and products that were previously promoted as paid for content.
This simple to put together Asian salad is packed with a whole range of nutrients, flavours and a spicy punch. A great, vibrant pick up, this dish can be put together within 15 minutes, making it an easy weeknight dinner. This salad also makes a great hiking lunch and can be enjoyed cold on trail – packing in valuable nutrients that you’ll need for your hike!
If you aren’t familiar with tempeh, it is a versatile ingredient with an array of health benefits. It soaks up flavour – so is a great base for many dishes. Tempeh is traditionally an Indonesian food made with fermented soy beans – following fermentation, the soy beans are pressed down to create this incredible source of protein. Tempeh can be one of those products, that, if you’re new to plant based eating, or just curious, can seem a little overwhelming. To make things easier, Tempeh is available to buy ready marinated in many supermarkets.
Prep: 5 minutes
Cook: 10 minutes
- 1 pack of Plant Power Tempeh Spare Ribz
- 2 wheat noodle nests (but you can use any noodles you wish)
- 1 medium carrot
- 1 handful radishes
- 2 handfuls spinach
- 1 fresh red chilli
- 1 small handful fresh coriander
- 1 small handful fresh basil
- 10cm piece cucumber
- 2 teaspoons sriracha (depending on heat preference)
- 2 tablespoons vegan mayonnaise
- Juice of ½ a lime
- 1 teaspoon sesame oil
On the hob, heat a medium sized frying pan with the teaspoon of sesame oil and bring to a sizzle. Put the kettle on to boil with 1 litre of water.
Once the frying pan is up to temperature, add the ribz, keeping aside the remaining sauce in the packet. Gently fry the ribz, turning every few minutes to crisp up on each side. If the ribz start to burn, turn down the heat a little. As they are cooking, you can add more of the leftover sauce from the package to keep them moist, but still on the crispy side. Fry the ribz for 10 minutes until warm all the way through and crisp on the outside. Once done, turn the heat off and let them stand for 2 minutes.
Whilst the ribz are frying, add the 2 noodle nests to a large pan of boiling water. Cook according to packet instructions – but generally 3-5 minutes is enough. When cooked, drain, and leave in a colander over the pan to dry a little.
Prepare your salad and dressing. Wash the spinach, basil and coriander. Chop the spinach into bite sized pieces, along with the basil and coriander and toss together.
Slice the radishes thinly in circles, cut the carrot into thin strips and cut the cucumber lengthways. Chop the chili into circular pieces, and depending on how spicy you like things, you can either leave, or remove the seeds.
In a small bowl, mix the 2 teaspoons of sriracha (depending on heat preference – if you want a less spicy dish, add less, you can always add more if you want) with the 2 tablespoons of vegan mayonnaise.
In two large serving/pasta bowls add your noodles to one side. Then the ribz. Add your salad veggies and squeeze the lime juice over everything except the ribz. Spoon over some of the vegan sriracha mayonnaise dressing and enjoy!