Ingredients

250g straight to wok noodles (I went with udon noodles)
200g mixed veggies (I went with 1 yellow pepper, tenderstem broccoli and green beans)
200g tempeh
3 tbsp soy sauce
1 tbsp agave
1 tbsp mirin or apple cider vinegar
2 garlic cloves
100g frozen edamame beans
2cm ginger
1 lime
bunch of coriander
Sesame seeds
It doesn't, and I repeat, it doesn't get any simpler. A stir fry that you can chop and change to your liking, and works with just about any veg you want.

Meffod

1.prep. chop up the veg, tempeh, garlic and the ginger until they’re all small and tiny.
2.fry up the veg first in some cooking oil, and once softened, add the tempeh in.
3.cook for 6-8 mins or until everything’s golden. season to taste before you add the sauce.
4.mix the soy, agave, mirin, garlic and ginger together in a bowl and add to the pan or do what I did in the video and add those ingredients one by one into the pot and stir together.
5.chuck in the straight to wok noodles along with about 20ml of warm water. cook until the water has reduced and you’ve got a lovely pan of noodles and veggies.
6.finish off with a squeeze of lime, some chopped coriander and sesame seeds. devour on sight.