Ingredients
Method
- Place the cornflour in a small saucepan and whisk to combine with the orange juice. Add the dashi, tamari, vegemite and agave nectar.
- Whisk to combine. Alternatively, combine these ingredients in a blender if the Vegemite is extremely thick.
- Heat on medium-high heat and cook until it starts to thicken, about 4 minutes, whisking frequently.
- Set aside.
- Heat the oil in a large skillet on medium heat.
- Add the tempeh cubes and sauté until golden brown, about 6 minutes, stirring frequently.
- Add the cabbage, garlic and pepper.
- Sauté until just softened, about 4 minutes, stirring frequently.
- Add the yeast extract sauce, stirring to combine, and cook for another minute.
- Divide the cooked noodles among three bowls.
- Top with the tempeh, shichimi togarashi to taste and the spring onions.
