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
Gluten-free
Peanut-free
Shellfish-free
Ingredients Tempeh (20%) (100% Organic Soybeans, White Vinegar & Culture (Rhizophus & Oligosporus), Vermicelli Noodles (12%) (Rice (91%), Water), Carrots, Broccoli, Celery, Red Onion, Red Peppers, Sugarsnap Peas, Onion, Kecap Manis (Palm Sugar, Soy Extract (11%) (Water, Salt, Soybean, Wheat), Water, Salt, Colour (150A), Preservatives (211, 223), Acidity Regulator (330), Stabiliser (415)), Corn, Spring Onion, Coriander, Ginger, Garlic, Canola Oil, Soy Sauce (Water, Soybean, Rice, Sea Salt, Fructose, Potassium Sorbate (202), Salt, Curry Powder, Chilli Flakes, White Pepper.
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 serveAvg qty per 100g
Energy1954kJ491kJ
Protein17.3g4.3g
Fat, total107.g2.7g
(saturated)1.4g0.34g
Carbohydrate73g18.4g
(sugar)27.2g6.8g
Sodium1247mg339mg
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!