Fried Rice Noodles with Tempeh and Vegetables

Method

• 1
  Cut tempeh into ½ cm thick strips. Finely chop garlic and grate ginger. Thinly slice bell pepper, divide broccoli into bite-sized florets.
• 2
  Cook rice noodles according to package instructions and drain.
• 3
  Heat half of the sesame oil in a wok and fry tempeh until golden brown on both sides (approx. 3 minutes per side). Set aside.
• 4
  Heat remaining sesame oil in the wok, toast garlic and ginger for 30 seconds.
• 5
  Add bell pepper and broccoli and stir-fry for 3–4 minutes until crisp-tender.
• 6
  Return cooked rice noodles and tempeh to the wok, pour in soy sauce and mix well.
• 7
  Slice spring onions into rings and sprinkle over for serving.