Fast Temh Mienes-Curry-simple, creamy & protein-rich
Do you know that? You come home after a long day, are hungry, but absolutely no desire for great effort in the kitchen? This is exactly for this this Temeh-Mienudel-Curry made! 🌿🥢 fast, uncomplicated and so incredibly tasty that you are guaranteed to cook it more often.
In just 20 minutes there is a balanced, delicious dish with Asian touch and full of taste in front of you – spicy, aromatic and full of border with vegetable protein. And the best? Everything happens in Only one pan! Little snip, barely washing up, maximum enjoyment. This is exactly how I imagine the perfect everyday dish!
If you haven’t discovered Tense for yourself yet, that’s your moment here. Because with the right preparation – and that is exactly what you get in this recipe – it becomes wonderfully spicy and brings a really great consistency to court. So snap a pan and let’s get started.
Temh: Proteinreich, vegan & perfect for curries
That Temh still a shadowy existence leads with us, I really feel a mystery! While Tofu has now arrived in many kitchens, know or use a surprisingly few people Temh. Even in Asia restaurants, he rarely stands on the menu-we don’t even need to talk about classic restaurants. Why?!
It is so tasty, incredibly diverse and contains Around 19 g protein per 100 g – It’s almost twice as much as with Tofu! The High protein content comes from the fermentation process Case, in which the protein is split up, which makes Temh also even easier to digest. He also also scores with B vitamins, minerals and a pleasant bite strength.
And if you haven’t liked Tense so far – this is almost always due to the preparation! The same applies to Tofu: you only need the right spices and know how to cook it properly. And that is very easy on top of that! Therefore this is Temeh-Mienudel-Curry Also the perfect opportunity to discover Tense for you – if it is not yet regularly on your menu.
Mien noodles: perfect for fast, creamy one-pan dishes
When buying, you often have this typical hard block structurethat reminds almost a bit of instant noodles. But don’t worry – you get wonderfully soft when cooking and take up the sauce perfectly, so that you can fit into court really well in terms of taste.
By the way, most mien noodles are vegan (A quick look at the list of ingredients never hurt – sometimes manufacturers come up with the idea of adding egg), and the best thing: you don’t even have to cook it! Simply put in the pan, let it steep briefly in the liquid – and you’re done. This is exactly why they fit this curry so perfectly. Fast, uncomplicated and full of taste. If you haven’t tried it yet, you will be surprised at how brilliant you fit into this creamy curry – be sure to test.
This Temeh-Mienudel-Curry is not only nutrient -rich, but also maximum uncomplicated. All ingredients come into a large pan or a wok, and after only 10 minutes of cooking, the food is on the table. No hours of snipping in front of it, not a big washing up afterwards – just pure pleasure kitchen for your everyday life.
One-Pan-Temph-Curry-simple & suitable for everyday use
And the best? You can adjust the recipe as you wish! Here Some options for variation:
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Other noodles: In addition to mien noodles, they are also suitable Thin rice noodles (e.g. vermicelli)that cook directly in the sauce, or Pre-boiled ramen noodlesthat you simply fold down at the end.
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Vegetable variations: Instead of Edamame, you can also use TK-Herbs, cooked chickpeas or lentils. Broccoli can be replaced by zucchini and/or carrots, sugar inheritance pods or snipped green bar beans also go perfectly with it. In general, almost all vegetables fit – just see what your refrigerator gives.
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Extra creaminess: A tablespoon of peanutism, into which curry is stirred, ensures a particularly creamy consistency and an additional taste kick.
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Mild variant: If you like it less sharp or eat it, replace the red curry paste with 1.5 tl Miso paste. This gives the court a mild but spicy note.
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More green: Damped Pak Choi is a wonderful addition to this dish and also brings color and nutrients to the plate.
20-minute-Temph-Mienudel-Curry – This is how you succeed
Now it’s your turn! If you have always eyed a bit skeptically or just didn’t know how to prepare it correctly, this is this Temeh-Mienudel-Curry The perfect opportunity to finally try it out. The right seasoning and preparation make the difference – and that is exactly what you will taste here.
What if you already love Tense anyway? Then look forward to a new, incredibly simple and aromatic variant to stage it. The combination of creamy sauce, spicy curry paste and saturative mien noodles produces the best of this fermented protein star.
So that you can easily make the preparation, I have many again Step-by-step photos made that show you exactly how easy the preparation is. So snap a pan, try it out and let yourself be surprised how awesome Temph can taste!
Temeh-Mienudel-Curry
20-minute Temh-Mienudel-Curry-simple, aromatic and with 22 g protein per serving! 🌱
Ingredients
- 400 ML Coconut milk
- 2.5 Tin Soy sauce Or Tamari or Coco Aminos
- 1 Tin red curry paste
- 1 TL turmeric
- 1 TL Gmüsbrühe powder bouillon
- 500 ML Water
- 50 G Onion or 1 shallot
- 1 toe Garlic also like 2 toes, according to taste
- 1 Piece Ginger, fresh approx. 10-15 g
- 70 G broccoli
- 50 G Paprika, red
- 1 Spring onion
- 80 G TK-Demame
- 200 G Temph nature Or a margined Temh variety, e.g. Sweet Chili or Teriyaki
- 1 Tin sesame oil
- 200 G Mien noodles Attention, sometimes there is a there, but there are many vegan mienes varieties
Topping
- 2 TL bright sesame grains, roasted
- 1 Spring onion cut in rolls
You can also prepare the mienudel curry with tofu. Press 200 g tofu with a kitchen towel (or zewa) dry cut it into pieces and process it as well as described in the recipe for the Temh.
Instructions
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Mix coconut milk, 1.5 tablespoons of soy sauce, red curry paste, turmeric, vegetable broth powder and 500 ml of water. Note: If a little “foam” forms on the surface of the mixed coconut milk, it is completely ok. The “foamy” then disappears again when cooking.
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Pull off the onion and dice or cut into fine strips, pull it off and cut the garlic and finely cut open, peel a piece of fresh ginger with a teaspoon. Cut or break the broccoli into bite -sized pieces and cut open the peppers. Cut the spring onions into rolls. Purpise the TK-Demame with warm/hot water. Then drain the water.
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Break the Temph into relatively small pieces and fry with 1 tablespoon of sesame oil & 1 tablespoon soy sauce in a large deep pan.
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Put the fried Temph in the pan in the pan/together and now add mien noodles, broccoli, red peppers, spring onions and the thawed Edamame in the pan.
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Pour in the ingredients with the mixed coconut milk, grate the ginger and let the pasta simmer gently for 10 minutes.
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Mix the ingredients in between and finally sprinkle further spring onion rolls with sesame.
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Divide Temeh-Mienudel-Curry on bowls and have a garnished with sesame and spring onion.
Temh-Mienudel-Curry tried? Let me get your feedback
I’m curious: Have you tried Temph before or was it new territory for you? Tell me in the comments how you liked it and whether you would like to get more Temh dishes. I look forward to your feedback!
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