Sweet tempeh and wok-fried vegetables

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 cloves garlic, crushed

2 tablespoons finely sliced palm sugar

2 tablespoons kecap manis

¼ cup water

2 tablespoons sunflower oil

275g tempeh, sliced in small pieces (see tip)

1 cup sliced shallots

50g Nasi Goreng spice paste

2 carrots, cut in slices

2 capsicums, cut in wedges

1 head broccoli, cut in florets

150g dried egg noodles, cooked

Instructions

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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.

Variations

Replace palm sugar with brown or raw sugar.
Kecap manis is a sweetened, thickened version of soy sauce. As an alternative, try using a mix of soy sauce and honey.
For authentic sambal topping, fry 2 sliced long red chillies with shallots until crispy.

HFG tip

Tempeh is fermented soy beans and can be found in-store alongside tofu.

Nutrition Info (per serve)

Calories 490 cal

Kilojoules 2050 kJ

Protein 25 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 26 g

Dietary fibre 9 g

Sodium 640 mg

Calcium 150 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.