Honey Chilli Noodles

Craving a quick weeknight winner with fakeaway flavours? Enter the Original Tempeh with a glorious honey chilli glaze. This one is perfect for when you need a tasty meal but don’t want to spend ages in the kitchen. Tearing the tempeh into small chunks, instead of chopping, gives it gnarly edges and it crisps up beautifully during cooking, thanks to its unique texture as it’s made with whole soybeans. The flavour hungry tempeh soaks up the sticky honey, chilli glaze for the perfect taste in every bite. Paired with crunchy fresh veg, to further up the fibre intake, and finished with a toasted sesame and spring onion crunch. An umami powerhouse of a recipe.

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Ingredients

bell pepper 2 (sliced)
Tenderstem broccoli 200 g (halved)
spring onions 4 (chopped)
Better Nature original tempeh 400 g (torn)
cornflour 1 tbsp
garlic granules 2 tsp
honey 3 tbsp
Sriracha 4 tbsp
soy sauce 2 tbsp
ginger & garlic paste 2 tbsp
rice vinegar 2 tsp
egg noodles 300 g
sesame seeds 1 tbsp (toasted)
red chillies 1 (sliced)

Method

Prep the ingredients

Slice the bell peppers and slice any larger pieces of Tenderstem broccoli in half. Chop the spring onions.

Prep & cook the tempeh

Tear the Better Nature original tempeh into bite sized chunks.
Add the tempeh to a bowl with the cornflour and garlic granules. Season with salt and pepper and toss well.
Heat a generous glug of oil in a frying pan or wok over a medium heat, add the tempeh and cook for 4 - 5 minutes until starting to crisp up.

Make the sauce

Make the honey chilli sauce by mixing together the honey, sriracha, soy sauce, ginger & garlic paste and rice vinegar.

Cook the noodles

Cook the egg noodles according to the pack instructions.

Add the vegetables & sauce

Add the bell pepper and Tenderstem broccoli to the pan and cook for 3 minutes.
Stir in the sauce and toss everything together quickly so that it coats the tempeh and vegetables. Cook for 2 - 3 minutes.

Finish the dish & Plate Up

If you like you can finish the dish with some optional sliced red chilli.
Serve the tempeh and veg with the noodles and garnish with the spring onions and sesame seeds.