Serves 4

Ingredients:
1 head of broccoli florets
150g sugar snap peas,
(topped, rinsed & drained)
150g tempeh (cubed)
2 cloves garlic (crushed)
1 tsp ginger (crushed or minced)
1 tbsp sweet soy sauce (kecap manis)
250g Hokkien noodles,
(bought already cooked)
1 tsp fresh chilli (chopped),
or 1 tsp chilli sauce
2 tbsp peanuts (lightly roasted)
2 tbsp canola or peanut oil
2 tsp sesame oil
2 tbsp fresh coriander (chopped)
2 tbsp fried shallots,
(bought ready made in Asian shops)
Pepper

Method:
Blanch the broccoli for one minute in boiling water, strain and plunge into cold water to refresh, and set aside. Reserve water.

Refresh the noodles in the broccoli water for a minute or so and drain.

Lightly fry the tempeh in peanut oil, then add the broccoli, garlic, ginger, peas and soy sauce.

Add some fresh chilli and season with pepper. Fold through the noodles and top with the nuts, coriander and dried shallots.