Stir-fry with rice noodles, tempeh, and vegetables

INSTRUCTIONS

• 1
  Cook the rice noodles according to package directions and drain.
• 2
  Slice the tempeh into approximately ½ cm thick pieces. Finely chop the garlic and grate the ginger. Slice the bell pepper into thin strips, and separate the broccoli into smaller florets.
• 3
  Heat half of the sesame oil in a wok, fry the tempeh until golden brown on both sides (about 3 minutes per side) and set aside.
• 4
  Add the remaining oil to the wok, then add the garlic and ginger and sauté for about 30 seconds. Add the bell pepper and broccoli, sauté for another 3-4 minutes until tender-crisp. Return the tempeh to the pan, add the cooked noodles, pour in the soy sauce, and mix everything well.
• 5
  Before serving, garnish the dish with chopped spring onion and serve warm.