Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook noodles
Bring a pot of water to a boil. Add noodles and cook for 3–4 minutes. Drain and submerge in cold water to prevent sticking. Set aside.
2 Cut and fry tempeh
Cut tempeh to very thin slices, then into small crumbles. Heat cooking oil in a pan over high heat. Add tempeh and fry for 6-8 minutes until browned and crispy. Add soy sauce, and set aside.
3 Prep veggies
Peel and halve onion, cut to very thin slices. Cut pepper to thin strips. Peel and cut carrot to thin sticks. Cut zucchini to thin sticks. Slice sugar snap peas. Peel and mince garlic cloves. Peel and grate ginger.
4 Stir-fry and serve
Heat oil in a large pan over high heat. Stir-fry onion, pepper and carrots for 3–4 minutes. Add zucchini, garlic and ginger. Stir-fry for 2–3 minutes. Add hot sauce, agave syrup, drained noodles, sugar snap peas, edamame and tempeh. Stir-fry for 2–3 minutes. Season with salt and pepper. Divide the stir-fry to plates and top with lime wedges and chopped fresh coriander.