| tempeh finely sliced or Tofu | 300g |
| oil | 1 tbsp |
| scallions | some |
| red chilli | 1 |
| peeled garlic | 3 cloves |
| ginger | 1 thumb sized piece |
| lemongrass | 1 stalk |
| mago for sauce | 300g |
| turmeric | 1/2 tsp |
| curry powder | 1 tbsp |
| salt | 1 tsp |
| black pepper | 1/2 tsp |
| non dairy milk | 500ml |
| tamari or soy sauce | 2 tbsp |
| red peppers | 2 |
| sugarsnap peas | 100g |
| coriander | Small bunch |
| Fresh mango to garnish | some |
Cook your noodles according to instructions on the packet
Add a tbsp of oil to a pan on a high heat。Once heated add the tempeh or tofu along with the chilli and scallions and fry until the tempeh starts to golden
While this is frying- time to make your sauce! Blend together the garlic, ginger, lemongrass, mango, turmeric, curry powder, black pepper, salt and oat milk Pour two tbsp of tamari into the tempeh to seal and transfer to a bowl Add your chopped red peppers and sugar snaps to the pan along with two tbsp of the sauce and fry for two minutes Add your tempeh back in along with the noodles and half the sauce making sure to mix all the time
Add the rest of the sauce along with the coriander Ready to serve! Garnish with leftover mango and coriander
