Vegan Tempeh Singapore Noodles

Vegan Tempeh Singapore Noodles

Stir-fried rice noodles with ribbons of tempeh and vegetables — from Jess' Underground Kitchen to yours.
Dairy-free
Fish-free
Peanut-free
Shellfish-free
Ingredients Vermicelli noodles (50%) (rice, water), vegetables (36%) (carrot, broccoli, celery, onion, baby corn, red pepper, sugar snap peas), tempeh (10%) (organic soybeans, white vinegar (sulphites), cultures (rhizophus & oligosporus)), kecap manis (soy, wheat), colour (150a), preservatives (211, 223), acidity regulator (330), stabiliser (415)), spring onion, canola oil, ginger, coriander, salt, garlic, gluten free soy sauce (potassium sorbate (202)), spices.
Allergens Gluten-containing cereal products and soy. While care is taken, this meal was made in a kitchen also handling milk products, sesame, egg, fish, shellfish, sulphites, peanuts and treenuts.
Nutrition Information
  Avg qty per serve Avg qty per 100g
Energy 2020kJ 510kJ
Protein 13.3g 3.3g
Fat, total 11.8g 2.9g
(saturated) 1.4g 0.4g
Carbohydrate 78g 19.7g
(sugar) 19.5g 4.9g
Sodium 1375mg 345mg
Directions This meal is in special recycled plastic packaging, so you can heat it directly from the freezer! Simply remove the sleeve and microwave for 4–5 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. To reheat in a conventional oven, preheat oven to 180ºC and bake, film intact, for 20–25 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. Both our wraps and containers are recyclable, so please make sure you do your bit for the planet and dispose of them responsibly!