Crispy Tempeh Mee Goreng

Serves 2 • Prep 15 min • Cooking 20 min
Vegan
Get this stuff

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

Do this stuff
  1. Cook the noodles according to the packet instructions, rinse with cold water, drain and set aside.
  2. Heat a deep frying pan and fill 1 inch deep with oil.
  3. When hot, add the Tempeh and fry until crispy and golden.
  4. Drain the Tempeh on a bit of kitchen towel. Discard most of the oil from the pan. Return the pan to the heat.
  5. Add the garlic, frying until golden.
  6. Add the tomato ketchup, ketjap manis, soy sauce and chilli paste. Fry everything together, adding a splash of water to make a thick sauce.
  7. Add the choi sum and tomatoes.
  8. Fry until wilted. Add the noodles.
  9. Stir fry until well coated in sauce. Add the Tempeh and mix.
  10. Serve with a wedge of lime.
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