Green Tea Noodles with Tempeh and Sweet Potato Croutons


1 pkt Green tea or Buckwheat or noodles

1 tbsp arame

1 cup tempeh, cubed

1 cup sweet potato, diced

½ tbsp sunflower oil

2 tsp sesame oil

1 tbsp tamari

½ cup sesame seeds, toasted

1 tbsp lemon juice

2 tbsp tamari

1 tbsp agave

1 tsp mirin

1 tsp rice wine vinegar

1 sheet nori

1 cup sunflower sprouts



Cook your noodles as per instructions. When your drain the noodles, put the arame on the bottom of the coriander and put the noodles over. This will hydrate the seaweed. Transfer to a large bowl.

Meanwhile, put the tempeh, sweet potato on an oven tray then add the oils, tamari and sesame seeds.  Mix to combine. Bake or grill until crispy, stirring a couple of times to unsure even colour. This will take about 15 min.

In a small bowl, mix together the lemon juice, tamari, agave, mirin and vinegar. Pour this over the noodles. Serve on individual plates sprinkled with the croutons, then top with shredded nori and sprouts.