Caribbean Jerk Tempeh Noodles

Ingredients

• 400g tempeh, sliced into thin strips or cubed
• 250g flat rice noodles (dried), gluten-free; soak according to packet, typically 8-10 minutes in boiling water
• 2 red peppers, deseeded and sliced
• 2 courgette, halved lengthways and sliced on the diagonal
• 2 fresh sweetcorn, kernels cut from the cob
• 6 spring onions, sliced, whites and greens separated
• 4 garlic cloves, finely minced
• 30g fresh ginger, peeled and finely grated
• 60ml tamari, gluten-free; use a brand with no additives beyond soy and water
• 2 lime, zest of 1, juice of both
• 2 tablespoons coconut oil, for stir-frying
• 1 teaspoon ground allspice
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper, adjust to taste
• 1 tablespoon raw honey, to balance the jerk spices
• a handful fresh coriander, roughly chopped, to serve

Method

1. In a bowl, mix the tamari, lime juice and zest, honey, allspice, cinnamon, dried thyme, and cayenne together to make the jerk marinade. Add the tempeh strips, toss well to coat, and leave to marinate for at least 15 minutes (or up to 2 hours in the fridge if time allows).
2. Place the dried rice noodles in a large bowl and pour over enough boiling water to cover them. Leave to soak for 8-10 minutes until just tender but still with a little bite. Drain and rinse under cold water to stop them cooking further. Toss with a few drops of coconut oil to prevent sticking and set aside.
3. Heat 1 tablespoon of coconut oil in a large wok or wide frying pan over high heat until shimmering. Lift the tempeh from the marinade (reserve the marinade) and cook in a single layer for 3-4 minutes per side until golden and slightly caramelised. Remove and set aside. Do this in two batches if needed to avoid crowding.
4. Add the remaining tablespoon of coconut oil to the wok over high heat. Add the white parts of the spring onions, garlic, and ginger. Stir-fry for 1 minute until fragrant. Add the sliced red peppers and courgette and stir-fry for 3-4 minutes until just softened but still holding colour. Add the sweetcorn kernels and toss through for another 2 minutes.
5. Pour the reserved jerk marinade into the wok with the vegetables and let it bubble for 1 minute. Add the drained noodles and return the tempeh to the pan. Toss everything together vigorously over high heat for 2-3 minutes until the noodles have absorbed most of the sauce and everything is heated through.
6. Remove from the heat. Scatter over the green parts of the spring onions and fresh coriander. Divide into four portions and serve with a wedge of lime on the side.

Batch cooking tip

• Store noodles and tempeh together in an airtight container in the fridge for up to 4 days. The noodles absorb sauce as they sit, so add a small splash of water and a squeeze of lime when reheating to refresh the dish. Marinate the tempeh the night before to save prep time on the day.