Spicy Peanut Tempeh Noodles

Ingredients

• 400 gtempeh, sliced
• 200 gdry soba noodles
• 3 tbspnatural peanut butter
• 2¼ tbsplow-sodium soy sauce
• 2¾ tspsriracha
• 1¼ tbsplime juice
• 2¼ tsppure maple syrup
• 1 tbspcanola or avocado oil
• 1red bell pepper, sliced
• 150 gsnap peas
• 1medium carrot, julienned
• 1¼green onions
• 20 gunsalted peanuts

Method

1. Bring a large pot of water to a boil over high heat. Cook the soba noodles for the time on the package, usually 4 to 5 minutes, then drain and rinse under cold water to stop them sticking.

   5 min timer

2. Whisk the peanut butter, soy sauce, sriracha, lime juice, maple syrup and 60 ml (1/4 cup) of hot water until smooth.

3. Slice the tempeh into thin strips about 5 mm (1/4 inch) thick.

4. Heat the oil in a wok or large skillet over medium-high heat until shimmering.

5. Sear the tempeh for about 3 minutes per side until golden. Add the pepper, snap peas and carrot and stir-fry over high heat for 3 minutes.

   9 min timer

6. Add the noodles and sauce and toss for 1 minute until coated and hot.

7. Top with sliced green onion and chopped peanuts.

Storing and reheating

Keeps 3 days.