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Prep Time
25 min
Total Time
5 min
Serves
4

Ingredients

45 ml
maple syrup
3 tbsp
30 ml
tamari
2 tbsp
10 ml
freshly grated ginger
2 tsp
15 ml
lime juice
1 tbsp
5 ml
sambal oelek
1 tsp
5 ml
sesame oil
1 tsp
15 ml
olive oil
1 tbsp
1 226 g pack
tofu noodles
1
block smoky maple bacon tempeh
1/2
dragon fruit (pitaya)
1
yellow sweet pepper,
250 ml
store-bought grated beets
1 cup
250 ml
store-bought grated carrots
1 cup
60 ml
coriander, chopped
¼ cup
60 ml
coarsely chopped salted peanuts
¼ cup

Directions

Step 1
Combine the maple syrup, tamari, ginger, lime juice, sambal oelek, sesame oil and 15 ml (1 tbsp) of olive oil. Set aside.
Step 2
Drain and blot the tofu noodles and transfer them to the dressing. Set aside.
Step 3
Heat 5 ml (1 tsp) of olive oil in a skillet over medium-high heat and brown the tempeh for two minutes on each side. Set aside.
Step 4
Peel and slice the dragon fruit. Then cut each slice in two to make quarters.
Step 5
Lift the noodles with tongs, making sure to grab excess dressing. Place the noodles in the centre of the bowls.
Step 6
Distribute the strips of yellow sweet pepper, beets, carrots, tempeh, dragon fruit and coriander around the noodles.
Step 7
Pour the rest of the dressing over the vegetables and garnish with peanuts.
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Nutritional facts