Edamame, avocado & sesame crunch salad
A big green bowl of edamame, avocado, cucumber and toasted seeds in a ginger dressing.
Cold peanut noodle salad with tempeh
Fridge-cold noodles, crunchy veg and pan-crisped tempeh under a peanut-lime dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook, rinse and chill the noodles.
- Step 2
Fry the tempeh in the oil until golden.
- Step 3
Whisk peanut butter, lime, soy, maple and water.
- Step 4
Toss noodles, veg and dressing; top with tempeh, coriander and peanuts.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 25g |
| Carbohydrates | 58g |
| – of which sugars | 12g |
| Fibre | 10g |
| Fat | 26g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.7g |
| Calcium | 140mg |
| Iron | 4.4mg |
| Salt | 1.5g |
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