Family-Style Noodle and Veggie Bowl With Tempeh and Mushrooms
[Vegan]

For the Tempeh and Mushrooms:

1. Combine ginger, garlic, tamari, maple syrup and rice vinegar in a shallow dish. Cut tempeh into cubes or triangles and add this to the marinade.
2. Tilt the dish back and forth to coat the tempeh in the marinade. Do this in the morning or a few hours before cooking if you can, but don’t stress if you don’t have time to do it until directly before cooking.
3. Heat a small amount of oil in a large frying pan on a medium-high heat. Add the mushrooms and cook until soft. Push to one side of the pan and add the tempeh, cooking until lightly browned. Add the additional marinade as you cook, along with a splash of water if necessary, to keep things from sticking to the pan.

For the Satay Sauce:

1. Combine all ingredients.
2. Add water, 1 tablespoon at a time, stirring well after each addition, until desired consistency is reached.

For the Rest Of The Dish:

1. Prepare all of your raw veggies and set aside.
2. Get your noodles ready. Depending on the type you are using, you may need to cook them first, or you may be able to just throw them straight in the pan. Follow the directions on the packet for this one. If cooking in water, drain and rinse once cooked and set aside. If using noodles you can throw straight in the pan, then you can do exactly that.
3. Once tempeh and mushrooms are cooked, add the noodles to the pan and cook for a couple of minutes. Transfer cooked noodles, tempeh and mushrooms to a large serving bowl. Add half the satay sauce and toss to lightly combine. Add the raw veggies, fresh herbs, spring onions and sesame seeds.
4. Serve with additional sauce and fresh lime on the side.
5. Pop leftovers in an airtight container in the fridge and eat for lunch the following day.