Ingredients
Serves 1
Method
- Dissolve a quarter stock cube in 2 tablespoons of boiled water. Cube the tempeh, place in a shallow bowl and marinate in the stock water.
- Prepare the noodles as per packet instructions. Once done, rinse in cold water, drain and set aside.
- Chop/cut vegetable ingredients ready for use.
- Preheat a non-stick pan on med-high heat and dry sauté garlic for a minute or two, then add tempeh with the remaining marinade and cook for 5-6 minutes, until lightly browned.
- Add vegetables and half the spring onions, stir-fry for another 2-3 minutes.
- Lower the heat and add noodles, chopped basil, sesame seeds and soy sauce. Toss everything together to incorporate the sauce.
- Remove from heat then serve with a sprinkle of the remaining spring onion.
Recipe by Caitlin Adler for Vegan Easy, from the 7-day Wellbeing meal plan
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