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Ingredients
- 6 tbsp veg oil (1 for Tempeh & 5 for noodles)
- 1 pack Tempeh Soy & Ginger Marinated Pieces
- 250g thick wheat noodles, udon, or ramen noodles
- 1 pak choi, roughly chopped
- 2 handfuls baby spinach
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp sugar
- 4 garlic cloves, minced
- 1 tsp chilli flakes
- 4 tbsp spring onion, finely sliced
- handful coriander, roughly chopped
- 1 tsp toasted sesame seeds
Get started
- Start by heating 1 tbsp of veg oil over a medium heat in a non-stick pan, add your marinated Tempeh, season and fry for 8 mins, stirring as you go.
- Meanwhile, boil the noodles according to package instructions until al dente. In the same pot, blanch the pak choi and spinach until cooked through before draining all into a large bowl.
- Add light soy sauce, dark soy sauce, vinegar, sugar, garlic, chilli flakes, 2 tbsp spring onion and 1/4 tsp of salt on top of the noodles and greens.
- Heat your remaining 5 tbsp of veg oil in a saucepan until sizzling hot before pouring over your noodles and thoroughly mixing so evenly covered.
- Serve into two bowls, garnish with your remaing 2 tbsp of spring onions, chopped coriander, Tempeh marinated pieces and toasted sesame seeds and enjoy!
