Green veggie stir fry

2 persons
20 min cooking time

Ingredients
1 packet BUMI tempeh - Asian spiced
100-150 g (rice) noodles
5 spring onions
1 packet broccolini
1 bag of mangetout
1 small head of pak choi
1 piece of ginger of 5 cm
2 cloves of garlic
1 or 2 tbsp sunflower or coconut oil or coconut oil
50 ml rice vinegar
20 ml Japanese soy sauce
1 tbsp rice syrup
2 tbsp sesame oil
pinch of pepper
2 tbsp toasted sesame seeds

Preparation
Cut the spring onion into 3 cm pieces, the broccolini into halves and the pak choi into 3 cm strips. Peel the ginger and chop it as finely as possible. Cut the garlic into thin slices.

Cook the (rice) noodles according to the instructions on the packet.

In the meantime, heat the sunflower or coconut oil over high heat in a wok or deep frying pan and add all the vegetables, the garlic and the tempeh. Stir-fry for 3 to 4 minutes, stirring or stirring from time to time.

Deglaze the pan with the rice wine, Japanese soy sauce and pour in the rice syrup and sesame oil. Leave the pan on the heat for a further 2 minutes and then serve. Garnish with the toasted sesame.