Meera Sodha’s vegan recipe for Thai-style tossed walnut and tempeh noodles | Noodles

Up till now, I used to be sceptical about viral recipes. Is anybody nonetheless making the baked feta pasta from 2021? Has the “marry me hen” resulted in an uptick in matrimonies? However the tossed noodles (guay tiew klook) presently doing the rounds on Thai social media platforms actually whet my urge for food. In brief, they’re noodles tossed with mince, garlic oil and a darkish, candy, salty and tangy sizzling sauce, they usually simply make a lot sense that they actually couldn’t not be nice. I really like them, so I’m passing on the baton to you utilizing a mixture of crumbly tempeh and walnuts as an alternative of the mince.Thai-style tossed walnut and tempeh noodlesBlack vinegar (Chinkiang vinegar) and Laoganma crispy chilli in oil will be present in south-east Asian supermarkets or on-line, whereas Thai Style makes an excellent and broadly out there vegan fish sauce. You’ll want a meals processor to blitz the tempeh and nuts.Prep 10 minCook 30 minServes 4200g tempeh, lower into chunks75g shelled walnuts200g folded rice noodles7 tbsp rapeseed oil150g beansprouts, rinsed and drained6 garlic cloves, peeled and minced3 tbsp mild soy sauce1 tbsp black vinegar1½ tbsp vegan fish sauce1½ tbsp brown sugar1½ tbsp lime juice (from 1 lime)8 spring onions (100g), trimmed, whites and greens finely sliced1½ tbsp Laoganma crispy chilli in oil sediment20g recent coriander, choppedIn the small bowl of a meals processor, blitz the tempeh and walnuts to a rough rubble the scale of peas or smaller. Cook dinner the rice noodles in accordance with the packet directions, then carry out, drain, rinse below the chilly faucet. Coat with a tablespoon of the oil and put to at least one aspect.Put a large frying pan on a medium warmth and, when sizzling, add the beansprouts and a splash of water. Stir-fry for 2 minutes, then tip right into a colander.Put three tablespoons of rapeseed oil in the identical broad frying pan and set it on a medium warmth. As soon as sizzling, add the garlic, fry for about two minutes, till crisp, then tip right into a small heatproof bowl. Stir the soy sauce, black vinegar, fish sauce, brown sugar and lime juice into the garlic bowl.Put the remaining three tablespoons of oil in the identical frying pan, maintain the warmth on medium and, when the oil may be very sizzling, add three-quarters of the spring onions and cook dinner, stirring, for 2 minutes. Add the tempeh and walnut combination and fry, stirring often, for about 10 minutes, till it turns crumbly and golden. Put the noodles in a big bowl, and high with the tempeh and walnut combination, the beansprouts, the remaining uncooked spring onions, the chilli oil sediment and the coriander. Pour on the dressing, toss properly and serve.