Tempeh Fried Noodles
200g Tempea Chickpea/Lentil Tempeh
300g dry noodles/spaghetti
1 large bell pepper
1 large onion
1 stem of green onion
3 cloves of garlic
2 bulbs of shallot
1 birds eye chilli
¼ cup soy sauce/tamari
2 tbsp of vegan oyster sauce
2 tbsp of cooking oil
Black pepper and salt to taste
Start by boiling a pot of water with a sufficient amount of salt to help salt the noodles.
Slice the onion, pepper, and mushrooms into thin slices.
Cut the green onion on the bias into thin slivers.
Mince the garlic, shallot, and chilli.
Cut the block of tempeh in half, and slice the tempeh widthwise into 1-mm thick slices.
Boil the noodles until they are medium firm or al-dente.
Heat up the cooking oil in a pan/wok on high heat and stir fry the onions, garlic, shallots, and chilli
Once the onion has turned slightly translucent, add the sliced tempeh and continue stir, frying for another 2 minutes.
After 2 minutes, add the bell peppers and mushroom, stir-fry, and add a 1/8 cup of water and cover to let the vegetables cook for 5 minutes.
Add the drained noodles into the pan/wok along with the soy sauce and the vegan oyster sauce and stir fry on high until most of the liquid has evaporated.
Add the green onion, black pepper, and salt to taste.