Tempeh has a lovely chewy quality that’s very moreish in this spicy noodle dish.
Whisk together the soy, vinegar, ginger, garlic, agave and
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.
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