Grilled Koji Tempeh Noodle Bowl with Crunchy Spice Chilli Oil and Cucumber Sticks: A Flavorful Plant-Based Meal
A quick mid-week meal the whole family will love. Endlessly customisable - add more vegetables, use less chilli oil or try with Yum Phrik, top with an egg. We keep it simple here, based on the recipe by Renske - Koken met Liefde, where she used chicken, but we have chosen to keep it vegan. I recommend Clark Fermentation tempeh and Choro Koji Fermentation for koji. Second saturday of the month you can usually find us all at Rotterdamse Oogstmarkt.
- 3 packets Instant noodles indomie
- 1 packet Tempeh Clark Fermentation
- 1/4 Cucumber
- 2 tbsp Crunchy Spice
- 2 pieces Spring Onion
- 1 tbsp Shoyu Koji Choro Koji Fermentation
- 2 tbsp Sunflower or other neutral oil
optional - if you don't use noodle seasoning package
- 1 tbsp sesame oil optional
- 2 tbsp soy sauce optional
- Slice tempeh into bite sized pieces
- Marinate tofu by mixing with shoyu koji. Leave for 20 minutes.
- Cut cucumber into thin matchsticks. Finely slice spring onion.
- Cook noodles according to package instructions. (If using extra veg you can cook them with the noodles)
- Heat a frying pan and add sunflower oil. Add tempeh and cook over medium-low heat being careful not to burn, it will brown quickly with the marinade. Season with salt.
- Drain noodles, use seasoning packages if desired, otherwise you can toss with a little sesame oil and soy sauce.
- Plate by adding noodles to a bowl, add tempeh to one side and cucumber on the other. Add a spoonful of crunchy spice to the centre. Sprinkle with spring onions.
Tempeh - Clark Fermentation for soy-free tempeh. For tradtional tempeh use your favourite Koji - Choro Koji Fermentation- Hiro also gives workshops and loves to explain and share about koji and fermentation Original Recipe - Renske from Koken met Liefde made a simple grilled chicken and noodle dish using Crunchy Spice