Ingredients
1 pack Tempeh, cut into cubes
100g dried egg /rice noodles
170g cherry tomatoes (halved)
200g choi sum (sliced)
2 cloves garlic (chopped)
2 tbsp ketjap manis
3 tbsp tomato ketchup
1 tsp dark soy sauce
2 tbsp chilli paste
1 lime
Vegetable oil
Get started
- Cook the noodles according to the packet instructions, rinse with cold water, drain and set aside.
- Heat a deep frying pan and fill 1 inch deep with oil.
- When hot, add the Tempeh and fry until crispy and golden.
- Drain the Tempeh on a bit of kitchen towel. Discard most of the oil from the pan. Return the pan to the heat.
- Add the garlic, frying until golden.
- Add the tomato ketchup, ketjap manis, soy sauce and chilli paste. Fry everything together, adding a splash of water to make a thick sauce.
- Add the choi sum and tomatoes.
- Fry until wilted. Add the noodles.
- Stir fry until well coated in sauce. Add the Tempeh and mix.
- Serve with a wedge of lime.
