Mushroom and Tempeh Larb with Vermicelli

Mushroom and Tempeh Larb with Vermicelli

Ready in 30 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 28, 2019.


Noodle Salad

  • 1 pack vermicelli noodles, string removed
  • 2 capsicums
  • ½ lettuce
  • 1 pack Thai sauce

Mushroom Larb

  • 1 pack mushrooms
  • 2 packs tempeh
  • 1 shallot
  • 2 spring onions
  • ½-1 red chilli (optional)
  • 1 Tbsp minced ginger
  • 2 cloves minced garlic
  • 2 Tbsp soy sauce

To Serve

  • 1 lime
  • 1 pack peanuts
  • ½ bunch mint
  • 2 Tbsp sweet chilli sauce

Have Handy

  • oil
  • salt
  • pepper
  • sesame oil


  1. Cook noodles Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain.
  2. Prep veggies and tempeh Grate mushrooms; crumble tempeh; thinly slice shallot, spring onions and chilli.
  3. Cook larb Heat a drizzle of oil in a fry-pan on high heat. Cook mushrooms, stirring, for 4 minutes, until starting to brown. Add a drizzle of sesame oil, tempeh and 1 tsp of salt and cook a further 4 minutes, until tempeh is browned.
  4. Finish larb Add shallot, ginger and garlic to pan and cook a further 2 minutes. Remove pan from heat and stir through spring onions, chilli and soy sauce. Season to taste.
  5. Finish noodles Thinly slice capsicums and lettuce. Toss in a bowl with noodles and Thai sauce. Season to taste. Cut lime into wedges.
  6. Serve noodle salad topped with larb, peanuts, mint, sweet chilli sauce and squeeze over lime.

Nutritional Information

Energy 2617 kj
625 kcal
Protein 23.2g
Carbohydrate 63.9g
Fat 29.8g