serves
2
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 2 tbsp tamari
- 1 cup cubed tempeh
- 1 potato, cubed (optional)
- 140-160 ml rice bran oil or grapeseed oil
- 6 green prawns, peeled and deveined
- 2 French shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 3 cups chopped veggies (such as snow peas, carrot, red capsicum, cabbage)
- 125 g quinoa or buckwheat noodles, cooked
- 2 eggs
- 1 cup mung bean sprouts
- 1 tbsp lime juice
Sauce
- 80 ml (⅓ cup) tamari
- 80 ml (⅓ cup) kecap manis
- 60 ml (¼ cup) good-quality tomato sauce
Chilli paste
- 12 dried red chillies, soaked in water until softened a little
- 2 tbsp rice bran oil or grapeseed oil
- 1 tbsp curry powder
- 2 tbsp filtered water
To serve
- 1 lime, quartered
- 1 cup coriander leaves
- 1 tbsp spring onions, green part only, finely chopped
- 2 long red chillies, finely chopped
Instructions
In a small bowl, pour the tamari over the tempeh and let it marinate for a few minutes.
For the sauce, mix together all the ingredients and set aside.
For the chilli paste, drain the chillies, then puree in a blender. Add the curry powder, oil and a splash or two of water, as needed. Heat a wok and stir-fry the paste over high heat until the oil splits and rises to the surface. Put the paste in a bowl and set aside. The excess paste can be stored in the fridge for up to a week.
Boil or steam the potato (if using) until tender. Set aside.
Heat the wok again and add 3 tablespoons of the oil. Drain the tempeh (reserve the tamari for later use) and fry the tempeh in the oil until golden on both sides. Drain on paper towel, then set aside.
To the same wok (you may need a little more oil), add the prawns and stir-fry quickly until just pink. Remove and set aside.
Heat the wok again and add 2 tablespoons of the oil. Throw in the shallots, garlic and ginger and toss for a few seconds, then add 3 tablespoons of the chilli paste. Stir-fry for a minute or so, then add the veggies including the potato. It will start to smell really nice now. Add the noodles and toss to combine. Return the prawns and tempeh to the wok and stir-fry for another minute or so. Add the sauce and stir through. Create a well in the centre of the wok by pushing everything up along the side. Add 2 teaspoons of oil, then crack in the eggs. Quickly scramble them and mix in with the other ingredients.
Take the wok off the heat, add the sprouts and lime juice and toss until combined. Garnish with the lime wedges, coriander, spring onion and chilli and serve.
Recipes and image from Janella’s Wholefood Kitchen by Janella Purcell, with photographs by Heath Missen. Published by Allen & Unwin ($39.99, pbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
