Instant noodles stir fry with tempeh and vegetables
Instant noodles cooked in a sweet and savoury sauce with crispy golden tempeh and vegetables
Ingredients
- 200 g Tempeh
- 200 g Instant noodles
- 1 Onion
- 180 g Sugarsnap peas
- 100 g Tenderstem broccoli
- 4 Spring onions
- 1 tbsp Cornflour
- 2 tbsp Soy sauce
For the sauce
- 1 tbsp Cornflour
- 3 tbsp Water
- 1 tsp Garlic paste
- 3 tbsp Light soy sauce
- 2 tbsp Vegan oyster sauce
- 1 tsp MSG
Instructions
- Cut a block of tempeh into small equal sized cubes and add to a large bowl.
- Sprinkle on one tablespoon of corn flour and two tablespoons of light soy sauce and toss to coat.
- Fry the tempeh until golden brown on all sides and set aside.
- Cook the noodles to packet instructions (without the packet seasoning) then add to a big bowl of cold water. Set aside.
- Now to make the sauce mix the cornflour with the water to make a slurry then add all of the other sauce ingredients and give them a good stir.
- Now its time to stir fry.
- Add 2-3 tablespoons of a neutral flavoured oil to a wok and add the onion. Cook until soft.
- Next add the sugarsnap peas, broccoli stems and white parts of spring onions. Cook these for 3-5 minutes until nearly cooked through.
- Now drain the noodles and add into the pan, stir fry these until they start to brown.
- Lastly add in the cooked tempeh and the sauce and mix well until everything is hot.
- Serve up topped with spring onions and sesame seeds.
- Enjoy!
Notes
Chilling noodles- A tip to make sure the noodles don’t stick together is to add them to a big bowl of cold water to wash the starch off before stir frying. This will stop them clumping up together.
Cooking the vegetables- To make the perfect stir fry it is important to add the vegetables in order of how long they take to cook. This will ensure all of the vegetables are cooked perfectly and you don’t end up with a soggy stir fry or some veg too crunchy.