Singapore Noodles with Tempeh Carrots and Parsnips

These noodles are a bit of a twist on the classic and packed full of nutritious ingredients. We've upped the protein by using tempeh and roasted it to provide more texture which works really well as an umami topper!

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Prep time
10 minutes
Cook time
25 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

575kcal
Calories
24g
Protein
23g
Total Fat
77g
Carbs
15g
Fibre
23g
Sugars
221mg
Calcium
17%
 
7mg
Iron
40%
 
137mg
Magnesium
33%
 
405mg
Phosporus
32%
 
1298mg
Potassium
28%
 
1466mg
Sodium
64%
 
2mg
Zinc
21%
 
1mg
Copper
70%
 
1mg
Vitamin B1
45%
 
0mg
Vitamin B2
26%
 
6mg
Vitamin B3
34%
 
1mg
Vitamin B6
33%
 
137mcg
Vitamin B9
34%
 
1635mcg
Vitamin A
182%
 
0mcg
Vitamin B12
8%
 
57mg
Vitamin C
64%
 
0mcg
Vitamin D
1%
 
5mg
Vitamin E
33%
 
39mcg
Vitamin K
32%
 
Calories: 575kcal; Protein: 24g; Total Fat: 23g; Carbs: 77g; Fibre: 15g; Sugars: 23g; Calcium: 221mg (17%); Iron: 7mg (40%); Magnesium: 137mg (33%); Phosporus: 405mg (32%); Potassium: 1298mg (28%); Sodium: 1466mg (64%); Zinc: 2mg (21%); Copper: 1mg (70%); Vitamin B1: 1mg (45%); Vitamin B2: 0mg (26%); Vitamin B3: 6mg (34%); Vitamin B6: 1mg (33%); Vitamin B9: 137mcg (34%); Vitamin A: 1635mcg (182%); Vitamin B12: 0mcg (8%); Vitamin C: 57mg (64%); Vitamin D: 0mcg (1%); Vitamin E: 5mg (33%); Vitamin K: 39mcg (32%)
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Notes

Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas

Ingredients

Serves 2
tamari
curry powder
mangetout
sliced
turmeric powder
red chilli flakes
carrot
julienned or grated
parsnip
julienned or grated
white onion
sliced
egg noodles
honey
plain tempeh
sliced or crumbled
olive oil

Instructions

Your notes
1

Gather your ingredients

2

First add tempeh, half the oil, honey, tamari, salt and pepper to a tray and put under the grill on high heat for 10 to 12 minutes stirring halfway. The tempeh should come out crispy and golden.

3

Prepare your noodles according to packet instructions and set aside.

4

Meanwhile, to a large frying pan on high heat add the remaining olive oil and stir fry the onion, carrots and parsnips for 2-3 minutes.

5

Add your spices and stir through for a minute.

6

Add your mangetout and cook for another minute before stirring through the cooked noodles.

7

Serve with the tempeh on top and dig in.

Notes

Alternatives:
carrot - butternut squash, pumpkin
mangetout - green beans, broccoli, peas

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