30 Min
very easy
4 People
Rating starstarstarstarstar
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.
375g rice noodles

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

4-5 tbsp soy sauce
1 tsp ground pepper
2 tsp sambal oelek or chilli paste

2 tbsp oil, for cooking