Tempeh noodle with almond butter

Serves : 4

Preparation time: 5 minutes

Cooking time : 25 minutes

Ingredients

• 450 g (16 oz) tempeh
• 60 ml (4 tablespoons) fat of your choice (Mycryo oil or cocoa butter)
• 4 portions yellow egg noodles (ramen style)
• ¼ bunch cilantro, leaves removed
• 2 cloves garlic, minced
• 2 onions, thinly sliced
• 400 ml (1 can) coconut milk
• 500 ml (2 cups) vegetable broth
• 15 ml (1 tbsp.) turmeric.
• 30 ml (2 tablespoons) red curry paste
• ½ cauliflower
• 15 ml (1 tablespoon) soy sauce.
• 45 ml (3 tbsp.) fish sauce
• 2 limes, juice
• 15 ml (1 tablespoon) sugar
• 60 ml (4 tbsp.) almond butter
• 1 red pepper, chopped

Preparation

1. Boil whole slabs of tempeh in a pot of boiling water for 10 minutes.
2. Cut tempeh into bite-sized cubes.
3. In a saucepan, sauté the onion in the fat of your choice.
4. Add the garlic, sugar, almond butter, chili, curry paste, turmeric, cauliflower, tempeh, soy sauce and lime juice and sauté for 2 minutes.
5. Then add the stock and coconut milk and simmer over medium heat for 10 minutes.
6. Meanwhile, in a large volume of water, cook the noodles according to the manufacturer's instructions.
7. Add the cooked noodles and the coriander leaves on top.