Sriracha Tempeh Noodles

1: Tear the tempeh into bite-sized pieces and steam for 15-20 minutes.

2: Preheat the oven to 200°C fan / 425°C and line a tray with baking paper.

3: Remove tempeh from the steamer, mix with vegetable oil and salt, and bake for 15-20 minutes until crispy.

4: Cut the courgette and carrot into 3mm thick slices and then into long sticks, setting aside.

5: Combine grated ginger, Chinese 5 spice, soy sauce, and Sriracha in a bowl and set aside.

6: Cook the noodles according to the package instructions, then drain.

7: When the tempeh is almost ready, pour the sauce into a wok and heat on medium.

8: Add the noodles, vegetables, and crispy tempeh to the wok, mix thoroughly, and cook for 1 minute.

9: If necessary, loosen the sauce with a small splash of water and season with salt to taste.

10: Serve topped with spring onion and sesame seeds.