serves one

INGREDIENTS:

60g tempeh
1 serving vegan instant noodles
1 small onion
handful of sliced peppers
handful of brocolli florets
handful of chopped bok choy leaves and stems
4 large tbspn of tahini
1 tbsp soy sauce
1 clove garlic minced
Juice of 1/2 a small lemon
2 tsp dried crushed chillies
1 tsp sesame seeds

Cut the tempeh into small cubes and toss in soy sauce.
Transfer to a shallow dish and bake in a 200 degrees oven for about 20 minutes, turning ocassionally.

Blend the tahini with some warm water until it reaches a runny yet still slightly thick consistency. Then add the soy sauce, garlic, lemon juice, chili flakes and sesame seeds. Set aside.

Heat up some oil in a wok and stir fry the vegetables [excluding the bok choy] on a high heat, adding a new vegetable every few minutes. Begin with the onion, then the brocolli, and then the peppers. Add the baked tempeh to the wok and fry for a further minute or 2. Add the instant noodles and bok choy and stirfry for a further 2 minutes.

Remove from the wok and pour the tahini sauce over the tempeh and vegetables.