- 25 min
Preheat oven to 400°F
Cook the noodles
Cook rice noodles in a pot of salted boiling water for 3 minutes. Strain and run under cold water. Reserve.
Prepare the nori
Thinly slice the nori. On a baking sheet lined with parchment paper, spread the nori and the sesame seeds and bake for 5 minutes. Remove and let cool.
Prepare the tempeh
Dice the tempeh and reserve.
Prepare the rest of the ingredients
Slice the mango into strips. Slice the radish and lebanese cucumber into rounds. Julienne (thinly slice) the carrot. Reserve the edamame beans.
Cook the tempeh and serve
Pan fry the tempeh cubes with the sesame oil for 5 minutes over medium heat, turning them constantly. In large bowls, divide the noodles and arrange the ingredients distinctly on top. Top with the nori and sesame mixture and the lime juice. Serve with the sauce.