Korean Tempeh Stir-fry

Ingredients

• 3 tsp sunflower oil

• 100g baby corn

• 100g green beans

• 100g sugar snap peas

• 2 carrots, peeled into ribbons

• 1 red chilli, finely chopped

• 600g udon noodles

• 175g soy sauce

• 50g sugar

• 2 tbsp crushed garlic

• 2 tbsp rice wine vinegar

• 1 tbsp gochujang

• 1cm fresh ginger, grated

• 1 tsp sesame oil

• 2 x 220g Better Nature Smoky Tempeh, cut to thin batons

Directions

• Step 1

  Heat 2 tsp of oil in a large frying pan over medium heat. Add the baby corn, green beans, sugar snap peas, carrots and chilli to the pan and cook for 10 mins until the corn is soft.

• Step 2

  Cook the udon noodles according to the instructions on the packet and set aside.

• Step 3

  Meanwhile, make the bbq sauce. Set a large pan over a medium heat and add the soy sauce, sugar, garlic, rice wine vinegar, gochujang, ginger, sesame oil and 1 tbsp water. Stir then bring to the boil. Reduce the heat and simmer for 10 mins.

• Step 4

  Heat the remaining 1 tsp of oil in a pan over medium heat. Add the tempeh and cook for 3 mins, stirring occasionally.

• Step 5

  Tip the cooked tempeh into the bbq sauce and stir well. Divide the noodles and vegetables between bowls then top with the tempeh mix to serve.