Plant-Based
Char Kway Teow with tempeh
1. Bring a large saucepan of water to the boil. Cook noodles in boiling water for 3-4 minutes, or until cooked al dente. Drain and rinse, set aside.
2. Prepare vegetables and dice tempeh, keep separate. Combine sauce ingredients in a bowl.
3. Heat a large wok or pan with oil over medium-high heat. Toss onion and garlic into pan. Cook, stirring, for 3-4 minutes.
4. Add tempeh and remaining vegetables (reserve half of the bean shoots for serving). Stir fry for 2 minutes.
5. Add noodles and sauce to pan, toss to combine and heat through. Season to taste with extra soy sauce.
6. Serve noodles topped with remaining bean shoots.
2. Prepare vegetables and dice tempeh, keep separate. Combine sauce ingredients in a bowl.
3. Heat a large wok or pan with oil over medium-high heat. Toss onion and garlic into pan. Cook, stirring, for 3-4 minutes.
4. Add tempeh and remaining vegetables (reserve half of the bean shoots for serving). Stir fry for 2 minutes.
5. Add noodles and sauce to pan, toss to combine and heat through. Season to taste with extra soy sauce.
6. Serve noodles topped with remaining bean shoots.
375g rice noodles
vegetables
1/2 red onion, sliced
3 garlic cloves, chopped
1/2 red capsicum, sliced
1 bunch gai lan, 5cm pieces
1 bunch garlic chives, 5cm pieces
250g bean shoots
2 packets seasoned tempeh
sauce
4-5 tbsp soy sauce
1 tsp ground pepper
2 tsp sambal oelek or chilli paste
2 tbsp oil, for cooking
vegetables
1/2 red onion, sliced
3 garlic cloves, chopped
1/2 red capsicum, sliced
1 bunch gai lan, 5cm pieces
1 bunch garlic chives, 5cm pieces
250g bean shoots
2 packets seasoned tempeh
sauce
4-5 tbsp soy sauce
1 tsp ground pepper
2 tsp sambal oelek or chilli paste
2 tbsp oil, for cooking
