Noodle salad with almonds, BUMI Asian tempeh and Chinese cabbage

Number of servings: 2

Ingredients:

2 tbsp almond paste 

2 tbsp soy sauce

1 tsp sesame oil

1 lime, juice

1 tsp maple syrup

1 tbsp sriracha (optional)

½ Chinese cabbage

1 clove of garlic, peeled

1 shallot, peeled

2 tbsp sunflower oil

17g g BUMI Tempeh Asia

1 spring onion

2 tbsp brown almonds 

If you like it spicy, you can add sriracha, but otherwise it is already delicious. Tip: you can also use mixed nut spreads, peanut butter or tahini. Nice and creamy.

Preparation:

1. Bring a large pan of salted water to the boil. Mix the almond paste with the soy sauce, sesame oil, lime juice, maple syrup and sriracha (if desired). Add 100 millilitres of warm water and stir until you have a smooth, liquid sauce. Taste and season with salt.

2. Remove the hard heart from the Chinese cabbage and cut the rest into thin strips. Chop the garlic finely and shred the shallot.

3. Cook the noodles as indicated on the packet.

4. Heat the sunflower oil in a wok or frying pan over a high heat and fry the cabbage for 2 to 3 minutes, until it has shrunk. Add the garlic and shallot and fry for a further minute or so. Add the tempeh and fry for a further 2 minutes. Turn off the heat.

5. In the meantime, cut the spring onion into thin rings and coarsely chop the almonds. 

6. Drain the noodles but save some of the cooking water. Rinse the noodles briefly under cold water so that they do not cook through. Add the noodles to the cabbage along with the sauce and stir. Add a few tablespoons of cooking water to make the sauce a little more substantial.

7. Divide the noodles between 2 bowls and garnish with the almonds and spring onion.