Recipe Tempeh Noodles (bakmi Tempeh)

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Tempeh Noodles (Bakmi Tempeh)

AUTHOR / CONTRIBUTOR

Crystal Admin

DESCRIPTION

Enjoy a unique blend of traditional and modern flavors with Bakmi Tempeh, now enhanced with the savory touch of White Anchovy Powder from Crystal Sea. In this dish, tender egg noodles are paired with crispy tempeh and enriched with bold, flavorful seasonings. Savor the deliciousness in every bite!

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SERVING AND TIME

25 minutes

2 people

Normal Adult

INGREDIENTS

• 200 Gr noodles, egg, dry, enriched

• 150 Gr tempeh

• 30 Gr oil, vegetable, palm

• 10 Gr garlic, raw

• 5 Gr shallots, raw

• 10 Gr peppers, hot chili, red, raw

• 20 Gr white anchovy powder

• 30 Gr sweet soy sauce

• 15 Gr soy sauce made from soy and wheat (shoyu)

• 5 Gr salt, table

• 2 Gr spices, pepper, white

• 100 Gr lettuce, green leaf, raw

• 30 Gr water, tap, drinking

• 15 Gr leeks, (bulb and lower leaf-portion), raw

INSTRUCTIONS

Heat vegetable oil in a large pan or wok over medium heat.
Add the garlic and shallots, and sauté until fragrant and translucent. If you like it spicy, add the red chili and stir-fry briefly.
Add the chopped tempeh to the pan. Cook until golden brown and slightly crispy.
Add the pre-boiled and drained noodles to the pan. Mix well with the tempeh.
Sprinkle in the white anchovy powder, sweet soy sauce, soy sauce, salt, and white pepper. Stir until all ingredients are well combined. If the mixture is too dry, add a bit of water.
Add the green leafy vegetables and cook for another 2–3 minutes until wilted but still bright green.
Remove from heat and serve the tempeh noodles topped with chopped leeks.

NOTES