Honey and Chilli Tempeh Stir Fry (MC)

Ingredients

• 30g (⅓ cup) (1 oz) wholewheat noodles

• 100g (⅔ cup) (3½ oz) tempeh, cut into chunks

• 1 tsp honey

• 1 tsp sriracha chilli sauce

• 1 garlic cloves, crushed

• 1 tbsp (0.75 Aus tbsp – 15ml) sesame oil

• 7g (⅙ cup) (¼ oz) fresh ginger, peeled and cut into matchsticks

• 150g (1¼ cup) (5¼ oz) of stir fry vegetables

• 1 tsp reduced sodium soy sauce

• Handful of fresh coriander (cilantro) (optional)

• ¼ red chilli, sliced

• ½ tsp sesame seeds

Instructions:

1. Cook noodles according to packet instructions.

2. Mix the tempeh, honey, sriracha and garlic together in a bowl.

3. Heat the sesame oil in a wok over a medium-high heat until hot.

4. Add the ginger and stir fry for 2 minutes.

5. Add the tempeh and cook for 2-3 minutes until golden.

6. Add the stir fry vegetables into the wok and fry for 2-3 minutes.

7. Add the soy sauce, cooked noodles and cook for a final minute until all cooked through and piping hot.

8. Taste test and add more seasoning if required.

9. To serve, top with fresh coriander (cilantro), sliced red chilli and sesame seeds.

Dinner

Serves: 1

Medium Carb