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Granola recipes

Noodle salad with crunchy granola tempeh

As an ambassador for Naturally Granola, I had a special assignment this month: a savory dish with granola. Here I could put a nice creative spin on it, super fun! The result: mega crunchy tempeh, a fresh noodle salad with creamy coconut peanut butter dressing. I can only say: give it a try! 

Ingredients - for the salad

Ingredients - for the Tempeh

Method

Cut the tempeh into cubes. Mix the soy sauce, soy sauce and the juice of the lime into a marinade. (You can also do this step earlier if necessary. It is nice if the flavors can soak in for at least 30 minutes)

Shave the cucumber into ribbons, grate the carrot, slice the spring onion into rings and blanch the bean sprouts with boiled water. Put everything in a large salad bowl.

Ingredients - for the Dressing

Method

  1. Mix the ingredients for the dressing and set aside in the refrigerator to allow the dressing to thicken a bit.
  2. In a large frying pan, heat a little coconut oil and fry the tempeh in it for about 5 minutes until golden brown. Then let it cool for a while. Preheat the oven to 100 degrees.
  3.  Wok the noodles according to package directions and rinse with water. Beat the egg and pour into a deep plate. Grab a second plate and put the granola in here.
  4. Now get the tempeh through the egg first and then through the granola. Make sure your tempeh is well coated for a good crunch! Next, place the tempeh in a baking dish or an oven-proof plate.
  5. When all the tempeh has a crunch place the dish in the preheated oven for 5 minutes. Mix the noodles with the remaining ingredients to make a salad. Garnish with the peanuts and sesame seeds.
  6. Serve the salad with the coconut peanut butter dressing and crunchy tempeh. Enjoy this special combination!
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