High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, then take out a sauce pan and a deep frying pan or wok.

STEP 2

Fill your saucepan with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add the udon noodles and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain. 

STEP 3

Julienne the carrot and finely slice the red cabbage (a mandolin can be helpful if you have one) and pak choi. Finely slice the spring onions, keeping the green and white parts separate. This is all your veg prep done.

STEP 4

Crumble the tempeh into small, bite-sized pieces. Place a frying pan or wok over medium-high heat and add a generous drizzle of neutral oil. Fry the crumbled tempeh for 6-8 minutes, until it starts to brown and turn crispy at the edges. Stir in one-third of the chili garlic tempeh sauce and make sure all the tempeh pieces are evenly coated. Set aside and keep warm.

STEP 5

Wipe clean or quickly rinse the frying pan or wok used for the tempeh if there are any burnt bits at the bottom. Place it back over medium-high heat and add another drizzle of neutral oil. Add the prepared carrot, red cabbage, pak choi, and the white part of the spring onions, then stir-fry for 5 minutes.

Add the drained udon noodles along with the remaining chili garlic tempeh sauce, tossing everything to make sure it's well combined and evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking, and season to taste with salt or a splash of soy sauce (optional).

STEP 5

To serve, divide the noodles between serving bowls, top with the tempeh and then garnish with the green spring onions and a sprinkle of sesame garnish. Enjoy!