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Rice Noodles and Tempeh Bowl with Peanut Sauce

1 Reviews
0% would make this recipe again

Marinade : 15 min Preparation : 20 min Cooking : 10 min
580 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

This recipe is reserved to subscribers to Premium and VIP
This recipe is reserved to subscribers to Premium and VIP
This recipe is reserved to subscribers to Premium and VIP
This recipe is reserved to subscribers to Premium and VIP
This recipe is reserved to subscribers to Premium and VIP
Recipe tailored to the needs of sports enthusiasts and active families

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Isabelle G.
february 03, 2018

First off I have to say that I made a few changes to this recipe. I used orange and yellow sweet bell peppers instead of the greens as they are easier to digest for my husband, then as I didn’t have the vegetarian “oyster “ sauce (where on earth do we find this?), I decided to make the peanut sauce that accompanies the tofu skewers (another recipe, very good one) instead. The tempeh marinated in soy sauce, garlic and balsamic vinegar is delicious. The things I would change the next time I do this is I would use only half the amount of bell peppers and add mushrooms and broccoli florets. Also add some more soy sauce. That’s why the three stars and the “don’t know if I would do it again”. Well I’m going to do it again but with these changes. Anyone has found vegetarian oyster sauce?

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