Crispy Tempeh Coconut & Gochujang Noodles

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the tempeh and fry until golden brown, 4-5 mins. Turn halfway through cooking. Season with salt and pepper. 

Once the tempeh is cooked, drizzle over the honey. Turn the coat the tempeh. Transfer the tempeh to a plate and set aside. 

If you'd like to add an egg, pour the boiled water into a medium saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

Give your large saucepan a quick wipe clean.

Heat a drizzle of oil in the (now empty) tempeh saucepan on medium-high heat.

Add the ginger, garlic and lemongrass puree and gochujang paste. Fry, stirring constantly, for 30 secs.

Add the coconut milk, soy sauce, water for the broth and sugar (see pantry for both amounts). Bring to the boil, then simmer gently for 6-8 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and broccoli. Stir-fry until just soft, 3-4 mins.

Add half the chilli and stir-fry for 1 min. Stir in the sesame oil. 

When the coconut sauce has simmered, add the udon noodles. Cook, using a fork to gently separate them, until warmed through, 2-3 mins. 

Add a good squeeze of lime juice and half the coriander to the sauce. 

Taste the sauce and season with salt, pepper and sugar if needed.

If you're adding an egg, peel the boiled eggs and slice them in half.