One Pan Tempeh Noodle Stir Fry

With crushed peanuts and spring onions

Serves: 4

cooking time: 15 minutes

plant count: 21

Ingredients

X2 300g Tempeh Meades Stir Fry Pieces

X1 Oriental Stir Fry Mix

X1 Stir Fry Sauce (Coconut & Lemongrass)

300g Medium Wok-Ready Noodles

200g Tenderstem Broccoli

X4 Spring Onions

Peanuts

Lime

Coriander

Method

First up, grab those stir fry pieces and defrost overnight in the fridge.

Finely slice spring onions and coriander and pulse some peanuts in a food processor and put aside for garnishing.

Heat 3tbsp of oil in a wok over a medium heat (use a large pan or pot if you don’t have a wok). When hot, fry the tempeh pieces for 4-5 mins or until a nice golden colour and set aside.

Add the tenderstem broccoli to to the pan and fry for 2 mins before adding the oriental stir fry mix. Keeping the pan moving; continue to cook for another 2-3 minutes and then add the noodles and turn up the heat a bit. Fry the mixture for 2-3 mins and then stir the sauce in, stirring well until everything is hot through.

Plate up the stir fry and top with tempeh pieces (can rest these in a hot oven to stay warm whilst making the stir fry). Garnish with crushed peanuts, spring onions, coriander and a squeeze of lime and enjoy!