Peanut Butter Veggie Noodles

INGREDIENTS:

• Tender Stem Broccoli

• Red Cabbage

• Yellow Pepper

• Mushrooms

• Tempeh

• Rice Noodles

• Lemongrass

• Peanut Butter

• Paprika

• Cumin

• Coriander

• Turmeric

• Garlic - 3 / 4 cloves

• Lime

• Sesame Oil

• Hemp Oil

• Sesame Seeds

• Fresh Coriander

METHOD:

Put some oil in a pan – I use rapeseed but any will do. After a few mins add in the broccoli, cabbage and peppers. Crush you garlic cloves and add to the pan. Cook for 8-10 mins with a lid on.

Take one lemongrass stalk and chop off the lower bulb. Starting from the lower end (where the bulb was), make thin slices up to 2/3 of the stalk stopping when it is no longer yellow. Add these slices to a food processor or pound for a minute with a pestle & mortar to soften. Add to your vegetables.

In a separate griddle pan heat some sesame oil. After a few mins add in the tempeh and half a teaspoon of each of your spices; paprika, cumin, coriander and turmeric.

Chop the mushrooms and add them to the large pan with the rest of the vegetables. Add 1 tablespoon of peanut butter as well as 1 teaspoon of all of the listed spices.

Add your cooked tempeh to your veggies. Season with salt and pepper and a handful of chopped fresh coriander. Squeeze the juice of half a lime into the pan. Cook for another 5 mins with a lid on.

Once all your vegetables are cooked, add in your straight to wok noodles and a dash of sesame oil.

Serve with fresh coriander, sesame seeds and a dash of hemp oil. Enjoy!