Chilli flakes, coriander & toasted peanuts to garnish
For the sauce:
70g smooth peanut butter
70ml coconut milk
2 tbsp maple syrup
70ml tamari or soy sauce
Juice of 1 fresh lime
1 tsp sriracha or chilli sauce
1 tsp ginger powder (optional)
Soak the rice noodles in hot water until soft, then drain.
Cut the tempeh block into bite-size chunks, then heat 1Tbsp sesame oil in a large non-stick pan and fry the tempeh until golden. Remove from the pan and set aside.
Heat 1Tbsp sesame oil to the same pan. Add the crushed garlic and spring onions and stir fry for a minute, then add the sliced peppers and mushrooms. Cook for a further 3-4 minutes or until the mushrooms are softened.
Add the spiralised carrots and courgette to the pan and mix to combine the ingredients. Pour in the tamari sauce and reduce the heat to a minimum.
In a medium size bowl, whisk up the sauce ingredients until smooth.
Place the fried tempeh & cooked rice noodles into the pan and pour the peanut sauce over the top. Stir to combine all ingredients & serve hot. Garnish with chilli flakes, fresh coriander and toasted peanuts.