• 60 ml (2 fl oz/¼ cup) light soy sauce
• 2 tablespoons rice vinegar
• 2 cm (¾ inch) piece fresh ginger, peeled and finely grated
• 1 garlic clove, grated
• 2 teaspoons agave nectar
• 225 g (8 oz) tempeh, cut into thin bite-sized slices
• 200 g (7 oz) medium rice noodles
• 1 splash sesame oil
• 175 g (6 oz) snow peas (mangetout)
• fine sea salt
• 2 tablespoons vegetable oil
• 1 handful coriander (cilantro), chopped

For the Sesame Dressing

• 2 tablespoons tahini paste
• 100 ml (3½ fl oz) vegetable oil
• 1 large garlic clove
• 1 teaspoon onion granules
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 60 ml (2 fl oz/¼ cup) rice vinegar
• 2 tablespoons soft light brown sugar
• 1 teaspoon hot chilli paste
• 2 tablespoons chopped coriander (cilantro)
• 90 ml (3 fl oz) hot water

Whisk together the soy, vinegar, ginger, garlic, agave and 1 tablespoon water. Put the tempeh slices in a shallow bowl and pour over the marinade. Set aside for at least 30 minutes.

Meanwhile, cook the noodles following the packet directions. Drain, toss with the sesame oil and set aside. Blanch the snow peas in boiling salted water, drain and refresh in cold water. Set aside.

To make the dressing, blitz the ingredients together in a blender until smooth and creamy. Set aside.

Heat the vegetable oil until very hot in a heavy frying pan and stir-fry the tempeh until brown on all sides. Add the drained noodles and snow peas and toss to warm through. Remove to a serving plate and toss with the dressing. Serve immediately, sprinkled with the coriander.