Vegan japchae with mung bean noodles, tempeh and peppers

Ingredients

For 1 serving

• Glass noodles45 g
• Tempeh140 g
• Bell peppers100 g
• Spinach80 g
• Carrots50 g
• Shiitake mushrooms50 g
• Tamari1 tablespoon
• Maple syrup5 g
• Garlic1 clove
• Sesame seeds5 g
• Sesame oil6 g

Contains: soy, sesame,

In season: June – September

Method

1. Bring a pot of water to the boil and cook the mung bean noodles for 6 minutes, until clear and springy; drain, rinse under cold water and cut them shorter with scissors.
2. Meanwhile cut the tempeh into strips; peel and julienne the carrots, deseed the peppers and cut them into thin strips, wipe and slice the shiitake, chop the garlic and wash the spinach.
3. Toast the sesame seeds in a dry small pan for a minute, until fragrant.
4. Heat the sesame oil in the wok over medium-high heat and fry the tempeh for 5 minutes, until golden.
5. Add the garlic, carrots, peppers and mushrooms and stir-fry for 4 minutes, until tender-crisp, then add the spinach and stir-fry for 1 minute, until wilted.
6. Add the noodles with the tamari and maple syrup and toss for 1–2 minutes, until well coated and glossy; finish with the sesame.