Super Simple Noodles with Kimchi and Tempeh

This isn’t a fancy dish by any means.  This is my standby dish when I need this is a fast and healthy food in a hurry. I tend to use what ever vegetables I have in the fridge, in particular broccoli and other greens.  What I can’t leave out is the kimchi or the tempeh.

Kimchi adds acid and sweetness with just a touch of funky fermentation.  Finish with a delicious chilli sambal or just some chopped chilli and a scattering of coriander.    

The quantities vary depending on what you have and how you feel. I use Loving Earth kimchi made in Western Australia. Its just a little bit spicy but super delicious. Use any noodle if your vegetarian use ramen or egg noodles if vegan rice noodles or delicious soba.

Method

1. Shred two carrots, two zucchinis, chop two heads of broccoli or broccolini and some mushrooms, any type will do. In fact any vegetable you want; capsicums, spinach, chard etc. Just remember the green vegetables will be cooked in the water with the noodles for a few seconds while the hard vegetables will be quickly fried with the tempeh. 

2. Finely chop a little garlic, shallots/onion, some ginger, some coriander root and fresh red chilis (seeds and all).

3. Dice a small amount of tempeh.

4. Have a large pot of salted boiling water and a wok or large frying pan.

5. Heat some oil in a wok and fry off the tempeh, later adding onions/shallot with a pinch of salt.

6. Add the ginger, coriander root, garlic, mushrooms and chilli. Careful not to burn. 

7. At the point the fried vegetables are ready add the noodle to the water and cook until almost ready, throw the rest of the vegetable in with the noodles and cook for one minute.

8. Carefully drain, leave for a minute to get all the water off.

9. Add to the hot pan and toss with a couple of big spoons of kimchi, some tamari or soy sauce and chopped coriander.

10. Adjust seasoning and serve.