- 40g tamarind paste
- 50g tamari
- 1 tbsp demerara sugar
- 1 chilli
- 2 garlic cloves
- 1 lemon
- 200g tempeh
- 100g kale
- 1 red pepper
- A bunch of spring onions
- 2 nests of Asia noodles
- 1 tbsp olive, sunflower or coconut oil
- 4 tbsp cold water
Prep: 15 mins | Cook: 20 mins
1. Fill a medium pan with water. Pop the pan on the hob and bring to the boil.
2. Meanwhile, tip the tamarind paste and tamari into a bowl and add 1 tbsp demerara sugar. Finely chop the chilli (you can halve it and scrape out the seeds and pith for less heat). Add the chilli to the bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice. Stir to mix.
3. Chop the tempeh into bite-size chunks. Trim any thick cores out of the kale and roughly shred the leaves. Halve the red pepper, scoop out the seeds and pith and thinly slice the pepper. Trim the roots and top 2cm off the spring onions. Thinly slice the spring onions, keeping the white and green parts separate.
4. Pour 1 tbsp oil into a large frying pan or wok and warm it to a medium-high heat. Add the tempeh and fry for 3-4 mins, turning once or twice, till golden. Scoop the tempeh out of the pan onto a plate.
5. Pop the pan back on the heat and add the kale, pepper and spring onion whites. Add 4 tbsp cold water and stir fry for 3-4 mins, till just tender.
6. While the veg cook, add the noodles to the pan of boiling water. Simmer for 4-5 mins, till tender.
7. Return the tempeh to the pan of veg and stir in the tamarind mixture. Warm through for 1-2 mins. Drain the noodles, add them to the pan with the spring onion greens and toss together. Divide the stir-fry between a couple of plates and serve.