How to make Asian-style tempeh and nectarine noodle salad

Sweet and sticky stir-fried tempeh, with juicy slices of nectarine, zingy ginger and courgette noodles. Tempeh is made from fermented, lightly cooked soy beans. Fermentation increases its antimicrobial benefits, and tempeh is rich in dietary fibre

Asian-style tempeh and nectarine noodle salad

Serves 2

120g buckwheat noodles
1 nectarine
1 red chilli
1 tbsp apple cider vinegar
200g tempeh
2 tbsp sesame oil
2 tbsp tamari
2 tsp maple syrup
300g courgette
4cm fresh ginger
Large handful of fresh coriander

Thinly slice the tempeh. Cut the nectarine in half, remove the stone and cut each half into 6 slices. Roughly chop the coriander and the red chilli (remove the seeds for less heat). Remove the ends of the courgettes, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgettes into long, thin strips (or use a julienne peeler or spiraliser if you have one).

To make the sauce; peel and finely chop or grate the ginger. Place the ginger, red chilli, tamari, maple syrup, apple cider vinegar and half of the sesame oil in a bowl and mix well. Meanwhile, boil a kettle. Pour 500ml boiling water into a saucepan and bring to the boil, then add the buckwheat noodles with a pinch of sea salt and simmer for 5 mins (stir often to prevent sticking). Once cooked, rinse briefly in cold water and set aside.

Heat a large frying pan on a medium heat with the remaining sesame oil and fry the tempeh for 7 mins, until turning golden brown. Then add half of the sauce and cook for a further 3 mins until the sauce thickens. Add the buckwheat noodles, courgetti and nectarines to the pan with the tempeh, stir through the coriander and pour in the remaining sauce, and cook for 2 mins until the courgetti has softened.

Split the salad onto two warm plates to serve.

Recipe from Mindful Chef (mindfulchef.com)