Vegan Mie noodle pan with tempeh and peanut sauce

Ingredients for 1 servings:

• 70 g egg-free mie noodles, vegan
• 1 tsp salt
• 90 g tempeh
• 1 dash of soy sauce
• 1 tsp peanut oil
• 1 slice(s) fresh ginger
• 1 clove(s) garlic
• 1 tsp curry paste, green, hot, vegan
• 1 large carrot(s)
• 1 large bell pepper
• 1 small zucchini
• 3 large mushrooms
• n. B. Salt
• chili powder
• 30 g peanut butter, powdered (Bell Plantation PB2)
• 60 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with vegetables and delicious Asian flavor

Cook the mie noodles in salted water according to the package instructions, then drain and set aside. Slice the tempeh, then halve and cut into strips. Heat a small pan with peanut oil and fry the tempeh for a few minutes until golden brown, then deglaze with the soy sauce and set aside. Peel the ginger and garlic, chop or press them into small pieces. Wash and clean the vegetables and cut them into bite-sized pieces with the mushrooms. Heat the curry paste with the ginger and garlic in a wok or pan, then add the vegetables and mushrooms and stir-fry until hot. Fry the vegetables for about 10 minutes, then add the mie noodles and tempeh and continue frying until the vegetables are cooked but still slightly firm to the bite. Season to taste with salt and chili. Mix the PB2 with the water until creamy and pour over the mie noodles before serving. Instead of PB2, you can also stir 1 tablespoon of peanut butter into the mie noodles. FYI: PB2 powder is a low-calorie, low-fat alternative to peanut butter, with a high protein content.