Ingredients
2 Pints of Vegetable Stock
2 Full cloves of Garlic
2cm Piece of Ginger
1/2 Red Chilli
1tbsp Apple Cider Vinegar
2tbsp Tamari (or soy sauce)
1tsp Lemongrass paste
Juice of 2 Limes
Handful of fresh Coriander
200g Tempeh
Vegetables of choice, I went for:
Onion
Mushrooms
Mangtout
Broccoli
Courgette
150g Noodles
Sesame Seed Sprinkle
Method
Add 2 pints of boiling water to a pan with the vegetable stock, garlic, ginger and chilli. Bring to the boil.
Pour in the vinegar and tamari, and add the lime and coriander then simmer for 15 minutes.
Chop your vegetables and add them to the broth, cooking for approx. 10 minutes until vegetables soften.
Cut the tempeh into cubes and add it to the stock, before gently placing in the noodles. Boil then simmer for 5-6 minutes (checking the noodle cooking instructions to be sure).
Stir and then serve with some fresh coriander and lime.
Top with sesame seeds if you wish. Yum!