2. Trim and slice radishes. Ribbon or julienne the carrot. Cut the cucumber and corn into batons. Keep separate.
3. Zest lime and set aside. Add coconut milk, peanut butter and tahini with 1/2 lime juice (wedge remaining), 1 tbsp oil and 1 crushed garlic clove to a small pan over medium heat. Whisk together until combined and heated through. Season with salt and pepper to taste (see notes).
4. Heat a frypan over medium-high heat with 1 tbsp oil. Dice tempeh and cook for 4-5 minutes until warmed through.
5. Arrange the noodles, tempeh and vegetables among plates. Spoon over satay sauce and garnish with lime zest. Serve with lime wedges.
Use soy sauce (or tamari) to flavour the sauce if you have any in the pantry.
Use a neutral flavoured oil such as grape seed to make the dressing.
For a warmer dish - add the capsicum, noodles and 1/3 the satay sauce to the pan after tempeh is cooked. Toss to combine. Garnish with remaining fresh vegetables.
Radishes, 1/2 bunch *
Lebanese cucumber, 1
Baby corn, 1 punnet
Coconut milk, 165ml
Peanut butter, 2 slugs
Tahini, 1 tbsp *
Tempeh, 2 packets
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, garlic (1 clove)