Honey soy tempeh with udon

cook / 17 minutes

Ingredients

300g tempeh, sliced

2 garlic cloves, crushed

60ml (1⁄4 cup) store-bought honey and soy marinade

2 tsp sesame oil

2 bunches broccolini, trimmed, sliced

120g baby kale

180g 1udon noodles

45g ( ⁄4 cup) tamari almonds, coarsely chopped

Sriracha chilli sauce, to serve

1. Combine the tempeh, garlic, 1 tablespoon honey and soy marinade and 1 teaspoon sesame oil in a bowl.

2. Heat a large wok or non-stick frying pan over medium-high heat. Add remaining 1 teaspoon sesame oil and swirl to coat the base. Add the broccolini and stir-fry for 1-2 minutes or until just tender but still crisp. Add the kale and stir-fry for 1 minute or until wilted. Transfer to a plate and cover to keep warm.

3. Cook the noodles in a large saucepan of boiling water following packet directions. Drain.

4. Meanwhile, spray the wok with oil. Cook tempeh, in 2 batches, for 1-2 minutes each side or until golden and lightly caramelised.

5. Divide the noodles among serving bowls. Top with the tempeh and the broccolini mixture. Drizzle with the remaining 2 tbsp honey and soy marinade. Sprinkle with almonds and serve drizzled with chilli sauce.

TIP: You can use marinated tofu in place of the tempeh, if you like. You can also swap in any Asian greens.