Baking
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"I have no way of officially checking but would probably get the 'heart tick'! Preparation time ~25minutes with experience. Lou's favourite meal"– Jason Patton.
First the tang of the lime, then the refreshing mint – perfect with a little chilli oil to the dish. The surprise bites of gari (pickled ginger) provide a lovely balance to the zesty lime.
A great snack, or a nice cleansing entrée to a Japanese meal.
Serves 2. V. Vg. DF. GF if you choose the right noodles.
Pictured: Gari Somen with roasted tempeh chips
Ingredients
- 125g tempeh (1 - 2 bushels of Somen)
- Lots of fresh mint, chopped
- Juice from about 4 limes
- ½ tbsp gari* (Japanese sweet, pickled ginger), thinly sliced
- ¼ tsp brown sugar to taste - (gari is already sweet)
- A few drops of sesame oil.
- *Make your own, see gari recipe in Tastebuddy.
- Pictured: Sliced tempeh ready for roasting
- Preheat the oven to 180C.
- Finely sliced into chips about 2-3mm thick.
- Set tempeh dry roasting in a medium heat oven, until darkish brown (keep an eye on 'em!).
- Boil somen.
- Pictured: Packet Somen noodles
- Rinse somen in hot water.
Method
Put in a bowl, toss in mint and gari and pour in lime juice.
Serve into individual bowls; sprinkle with tempeh chips after roughly sharding them up a bit.
Add a few drops of sesame oil and toss the noodles round a bit.
Serve with Asian greens in a simple salty sauce (e.g. tamari)!
Pictured: lime squeezer - a favourite gadget
Dietary preferences
- Vegetarian
- Vegan
- Dairy-Free with ingredient checks
