• 130g tempeh Tempeh
• 130g egg noodles Egg Noodles, boiled
• 80g carrots Carrots, raw
• 80g bean sprouts Bean Sprouts
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the carrot and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the carrot and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and tempeh, spooning over any remaining sauce. Finish with the peanuts.

Tap ingredients and steps to tick them off as you cook.