Szechuan Chilli Tempayy Ramen

Szechuan Chilli Tempayy Ramen

Made with our own

Szechuan Chilli Tempeh Crumbles

A spicy, creamy, protein-packed noodle bowl that comes together in under 30 minutes. This bowl’s got flavour, comfort, and a whopping 33g of protein.

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Ingredients

For the Sauce:

  • 2 tbsp

    peanut butter

  • 1 tbsp

    chilli oil

  • 1 tbsp

    soy sauce

  • 1 tbsp

    red chilli sauce

  • 1 tbsp

    chopped garlic

  • 1 tbsp

    chopped ginger

  • 1 tsp

    sesame oil

  • 1 tsp

    chopped red chilli

  • 1 tsp

    vinegar

For the Ramen:

  • 2 packs

    your favourite ramen (with spice mix)

  • 2 packs

    Hello Tempayy Szechuan Chilli Crumbles

  • 4 cups

    water

  • 2 tbsp

    carrots, thinly sliced

  • 2 tbsp

    sautéed mushrooms

  • 1

    head bok choy, blanched

  • 1/2 cup

    corn

  • 1 cup

    broccoli

  • 1 tbsp

    chopped spring onions

  • Splash of coconut milk (optional)

Instructions

  1. Make the Sauce: In a bowl, mix all the sauce ingredients until smooth. Set aside.

  2. Cook the Tempayy: Sauté the Szechuan Chilli Crumbles in a pan with a little oil for 4–5 minutes, until golden and slightly crispy.

  3. Prepare the Veggies: Sauté mushrooms in a bit of oil or butter until the water evaporates. Lightly steam or blanch the broccoli, bok choy, and carrots. (Alternatively, you can add the veggies directly to the ramen pot near the end of cooking.)

  4. Cook the Ramen: In a large pot, bring 4 cups of water to a boil. Add the ramen noodles, included spice mix, and your prepared sauce. Cook until the noodles are tender. Stir in a splash of coconut milk for extra creaminess.

  5. Assemble Your Bowl: Pour the ramen into a deep bowl. Top with Tempayy Crumbles, veggies, and a sprinkle of spring onions.

Tips

  1. Prep the sauce first: Mix the sauce ingredients in a small bowl before you start cooking — it saves time and ensures everything comes together smoothly in the pan.

  2. Crisp up the Tempayy: Sauté the Szechuan Chilli Crumbles on high heat until golden brown and slightly crispy. This adds texture and helps it hold up in the broth.If you can’t find Tempayy Crumbles, use Tempayy Thins or Cubes - mince them up and follow the same steps. 

  3. Don’t overcook the noodles: Boil the ramen for just the time on the pack (usually 3–4 mins). Overcooked noodles get mushy quickly in broth.

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TEMPEH BIRYANI RECIPE| TRY EASY BIRYANI RECIPE FROM HELLO TEMPAYY

Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs.

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well , we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch.

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!

Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!