Sweet tempeh and wok-fried vegetables

Instructions

1 To make sweet sauce, combine first 4 ingredients. Heat half the oil in a large frying pan or wok. Fry tempeh in batches until crispy. Remove from wok and set aside. Add sweet sauce to wok and cook for 1 minute. Add tempeh and toss through to coat.

2 In a clean, hot wok add remaining oil. Fry shallots until crispy. Remove and set aside. Add spice paste to wok and cook for about 1 minute. Add vegetables and toss to cook for 2-3 minutes. Add a little water to create steam and to speed up cooking.

3 Add cooked egg noodles to vegetables and toss through until heated.

4 Serve noodle mix in deep bowls with a topping of sweet tempeh and crunchy shallots.