| Red Bell Pepper | 1 |
| Scallions | 1/4 cup |
| Garlic | 1 - 2 |
| Frozen Peas | 1/4 cup |
| Tomato Paste | 1 tsp |
| Curry Powder | 2 tsp |
| Tumeric | 1/2 tsp |
| White Pepper | 1/8 tsp |
| Rice Vermicelli Noodles | 120 g |
| Vegetable Broth | 1/2 cup |
| Salt and Chilli | some |
Heat a non-stick fry pan to medium-high heat. Add peppers and stir until softened.
Add scallions and stir through again. Add garlic and stir through for a minute or so. Then add the frozen peas and stir through for a minute more.
Add tomato paste and spices and continue to stir for another minute.
Toss through the noodles and add the vegetable broth to loosen everything from the pan and stir through until everything is well combined. You are ready to eat
8oz (225g) rice noodles (or noodle of choice)
2 tbsp sesame oil
8oz (225g) tempeh, chopped into thin strips
2 cloves garlic, diced
1 'knob' ginger, diced
1/2 red chili, diced
3 tbsp tamari
1 medium carrot, grated
5-6 scallions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 tbsp curry powder
4oz snow peas, chopped
1/4 cup (55g) cilantro, chopped (stalks included)
2 tbsp lime juice
