Ingredients

For the Stir Fry:
1 medium carrot
1 medium zucchini
2 broccoli stalks
1 red capsicum
1/2 cup spring onion
300g tempeh
400g wholemeal wok noodles

For the Sauce:
1/3 cup Mayver’s Smooth Peanut Butter
1/4 cup soy sauce
1 tbsp sweet chilli
1 clove garlic
1/4 tsp ginger
1/4 cup hot water

Method

1. Chop and dice vegetables to desired shape and size.
2. On a wok or large frying pan, fry the vegetables and tempe until golden brown.
3. Whilst vegetables are frying, heat noodles in a large pot of boiling water until soft.
4. Add all ingredients for the sauce to a reusable jar and shake to mix.
5. Add cooked noodles and sauce to the wok/frying pan with the vegetables and tempe and mix through thoroughly.
6. Serve and enjoy!

Thanks to @athletelunchbox for this amazing recipe idea!