Stir-fry Rice Noodles with Tempeh and Vegetables

Cut the tempeh into ½ cm strips. Mince the garlic and grate the ginger. Slice the bell pepper thinly, and cut the broccoli into small florets.

Cook the noodles according to package instructions.

Heat half of the sesame oil in a wok and fry the tempeh until golden on both sides (approx. 3 minutes per side). Set aside.