AuthorJanella
In a small bowl, pour the tamari over the tempeh and let it marinate for a few minutes.
For the sauce, mix together all the ingredients and set aside.
For the chilli paste, drain the chillies, then puree in a blender. Add the curry powder, oil and a splash or two of water, as needed. Heat a wok and stir-fry the paste over high heat until the oil splits and rises to the surface. Put the paste in a bowl and set aside. The excess paste can be stored in the fridge for up to a week.
Boil or steam the potato (if using) until tender. Set aside.
Heat the wok again and add 3 tablespoons of the oil. Drain the tempeh (reserve the tamari for later use) and fry the tempeh in the oil until golden on both sides. Drain on paper towel, then set aside.
To the same wok (you may need a little more oil), add the prawns and stir-fry quickly until just pink. Remove and set aside.
Heat the wok again and add 2 tablespoons of the oil. Throw in the shallots, garlic and ginger and toss for a few seconds, then add 3 tablespoons of the chilli paste. Stir-fry for a minute or so, then add the veggies including the potato. It will start to smell really nice now. Add the noodles and toss to combine. Return the prawns and tempeh to the wok and stir-fry for another minute or so. Add the sauce and stir through. Create a well in the centre of the wok by pushing everything up along the side. Add 2 teaspoons of oil, then crack in the eggs. Quickly scramble them and mix in with the other ingredients.
Take the wok off the heat, add the sprouts and lime juice and toss until combined. Garnish with the lime wedges, coriander, spring onion and chilli and serve.
Recipes and image from Janella’s Wholefood Kitchen by Janella Purcell
Ingredients
Directions
In a small bowl, pour the tamari over the tempeh and let it marinate for a few minutes.
For the sauce, mix together all the ingredients and set aside.
For the chilli paste, drain the chillies, then puree in a blender. Add the curry powder, oil and a splash or two of water, as needed. Heat a wok and stir-fry the paste over high heat until the oil splits and rises to the surface. Put the paste in a bowl and set aside. The excess paste can be stored in the fridge for up to a week.
Boil or steam the potato (if using) until tender. Set aside.
Heat the wok again and add 3 tablespoons of the oil. Drain the tempeh (reserve the tamari for later use) and fry the tempeh in the oil until golden on both sides. Drain on paper towel, then set aside.
To the same wok (you may need a little more oil), add the prawns and stir-fry quickly until just pink. Remove and set aside.
Heat the wok again and add 2 tablespoons of the oil. Throw in the shallots, garlic and ginger and toss for a few seconds, then add 3 tablespoons of the chilli paste. Stir-fry for a minute or so, then add the veggies including the potato. It will start to smell really nice now. Add the noodles and toss to combine. Return the prawns and tempeh to the wok and stir-fry for another minute or so. Add the sauce and stir through. Create a well in the centre of the wok by pushing everything up along the side. Add 2 teaspoons of oil, then crack in the eggs. Quickly scramble them and mix in with the other ingredients.
Take the wok off the heat, add the sprouts and lime juice and toss until combined. Garnish with the lime wedges, coriander, spring onion and chilli and serve.
Leave a Comment
Hi Janella,
Last time I spoke to you, you said that rice bran oil was not good, yet this receipe uses rice bran oil?
It’s an oldie that I haven’t updated yet Shampa.
Health info’ changes so quickly as we find out more.
I will amend the recipe. Thanks!