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Stir-fry Tempeh

by Becky Sumpster for
This is made with our ready flavoured pieces, for a quick and delicious supper or lunch.  We’ve used just a couple of additions to the noodles, but you can make this as elaborate or as simple as you like… the pieces are the star!
Preparation time - 10 minutes
Cooking time - 10 minutes
Serves two


I packet of impulse stir fry pieces

I packet (400g) fresh noodles or 125g dried noodles

5 spring onions , chopped into one centimetre pieces

½ yellow pepper. Deseeded and sliced

10 sugar snap peas, halved along their length

1 dessert spoon toasted sesame oil (plus a little extra to coat the noodles)

I dessert spoon sesame seeds

tamari (optional, to taste)

salt (optional, to taste)


If using dried noodles, cook as directed on the packet, then cool and set aside. Draw a sharp knife through the cooked or fresh noodles, so as to reduce their length.  This makes both cooking easier, and serving less splashy!

In a dry, heavy bottomed pan, toast the sesame seeds lightly until they take on a little colour and start to smell delicious.  Set aside.

Prepare the vegetables, making sure that the pieces are all roughly an equivalent size to ensure even cooking.

In a LARGE  heavy bottomed pan, or wok, (this is going to hold all the ingredients,, make sure it’s big enough) heat sesame oil until it just begins to smoke, then throw in all at once the vegetables, stirring quickly and continuously to sear the outsides. Keep stirring, and once they just begin to soften, add the stir fry pieces and continue to heat through, stirring all the time.

When the vegetables are softened but still a little crunchy, and the tempeh pieces are piping hot, add the noodles to the pan, stirring all the time.  If it seems a little sticky, you may wish to add another dash of sesame oil for lubrication. The heat of the pan should quickly transfer to the noodles, but ensure they are piping hot, then turn out into bowls.  A sprinkling of sesame seeds on top finishes off this dish beautifully.