Recipe Search
Recipe Folders
Picture Gallery
Top Food Blogs
Loading..
Follow Us
Conversion Tables
Monday
Apr122010

Gari Somen with Roasted Tempeh Chips

First the tang of the lime, then the refreshing mint – perfect with a little chilli oil to the dish.  The surprise bites of gari (pickled ginger) provide a lovely balance to the zestiness. A great snack rather than a main, or a nice cleansing entrée to a Japanese meal.

"I have no way of officially checking but would probably get the 'heart tick'! Preparation time ~25minutes with experience. Lou's favourite meal"– Jason Patton.


Pictured: Gari somen with roasted tempeh chips

125g tempeh (about a third of one of those packets) - finely sliced into chips about 2-3mm thick
1 - 2 bushels of Somen, depending on hunger
Lots of fresh mint, chopped
Juice from about 4 limes
½ tbsp gari (Japanese sweet pickled ginger), thinly sliced - easy to make your own, see gari recipe in Side Dishes section if you are interested.
Roughly a quarter tsp brown sugar to taste - you may not need it since the gari is already sweet
A few drops of sesame oil.


Pictured: Sliced tempeh ready for roasting

Set tempeh dry roasting in medium heat oven, 180C, until darkish brown (keep an eye on 'em!).
Boil somen.


Pictured: Packet somen noodles

Rinse somen in hot water.
Put in a bowl, toss in mint and gari and pour in lime juice.
Serve into individual bowls; sprinkle with tempeh chips after roughly sharding them up a bit.
Add a few drops of sesame oil and toss the noodles round a bit.

Serve with Asian greens in a simple salty sauce (e.g. tamari)!

Serves 2


Pictured: lime squeezer - a favourite gadget