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Asian Mung Bean Noodles, Tempeh, Mixed Seed & Nori Gomasio


Preparation : 30 minutes

Cooking : 15-20 minutes


Anthea Amore, Organic Passion Catering

Asian Mung Bean Noodles, Tempeh, Mixed Seed & Nori Gomasio
I could eat this every day of the week! The gomasio – traditionally a Japanese condiment made from ground, toasted sesame seeds and mixed with a little salt – turns this ultra-simple vegetable and noodle dish into something truly delicious. Years ago I came up with my own version of a gomasio as a way to introduce more seaweed into my diet. This gomasio is a wonderful condiment to scatter over salads and soups or over rice and steamed vegetables and it’s fabulous in this noodle dish! A must-try dish… so easy and so tasty!


Mixed seed & nori gomasio

Tempeh & noodles

  • 250g block unpasteurised tempeh*, cut lengthways into strips
  • Coconut oil, for frying
  • 1-2 tablespoons tamari (gluten-free soy sauce), when frying, plus ¼ cup extra, to season
  • 1-2 tablespoons toasted sesame oil, when frying, plus 1-2 tablespoons extra
  • 1 litre filtered water, plus an extra 1 litre for blanching
  • 100g mung bean noodles
  • 150g green beans, topped, halved
  • 150g carrots, cut lengthways into 6cm pieces
  • 2 large bunches Asian greens of your choice, washed, leaves separated
  • 2 spring onions, finely sliced
You’ll find this ingredient at your local Santos Organics store or online


Mixed seed & nori gomasio

  1. Toast the pepita seeds in a medium frying pan, stirring to prevent burning, on a medium to hot heat for 1-2 minutes or until they just begin to pop.
  2. Add the sunflower seeds and toast, stirring, for another minute or until golden.
  3. Finally add the sesame seeds and stir until golden.
  4. Place onto a flat tray to cool completely.
  5. Add cooled toasted seeds to a food processor, along with nori and salt.
  6. Blend until ground down to a meal-like texture.
  7. Place the gomasio in an airtight container and store in the fridge or until you are ready to serve.

Tempeh & noodles

  1. Heat a little coconut oil in a large frying pan on a medium heat and add the tempeh.
  2. Fry each side for 1-2 minutes or until lightly golden.
  3. Add a few splashes of tamari and toasted sesame oil, turning slices to ensure both sides are coated in this salty, smoky deliciousness!
  4. Set aside on a plate while you cook the noodles and the vegetables.
  5. Bring the water to the boil then add the noodles.
  6. Cook noodles until they are al dente, or follow the packet instructions.
  7. At the same time, blanch the green beans and carrots, then the Asian greens in a large saucepan of boiling water for 30 seconds to 1 minute, or until they all are bright and colourful yet still maintain a little crunch.
  8. Strain the noodles and the blanched vegetables and toss them together with the extra ¼ cup tamari, extra toasted sesame oil, spring onions and ½ cup of the gomasio in a large mixing bowl.
  9. Divide among 4 bowls.
  10. Top with the tempeh and serve with a generous sprinkle of gomasio, it’s delicious!
This dish is great served warm in the cooler months and cold in the warmer months (cool noodles and vegetables under cold running water and drain before combining). A definite favourite on the retreats we cater for!
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