- 1 cup tempeh, cut into triangles.
- ½ cup tamari
- 1 potato
- 500g quinoa or buckwheat noodles
- 6 green prawns, shelled and de-veined
- 2 shallots, finely sliced
- 2 garlic cloves, crushed
- 3 tbls chilli paste (below)
- 2 cups chopped vegies, like snow peas carrot capsicum cabbage
- 2 eggs
- 1 cup mung bean sprouts
- 1 tbls lime juice
- 12 red chillies, dried and hot
- 1 tbls curry paste
- ¼ cup camelia or grapeseed oil
- 1 lime cut into wedges, coriander leaves, 1 tbls spring onions, green parts only, finely chopped, red chillies, finely chopped.
- Pour the tamari over your tempeh and let it marinate. For the sauce mix together 4 tbls tamari, 4 tbls kecap manis and 1/4 cup good tomato sauce. Now the chilli paste, puree the chillies in a blender then add curry powder and a couple of tbls of oil and water as needed. Heat your wok and stir fry the paste over a high heat until the oil starts to separate. Put the paste in a bowl and set aside.
- Now boil the potato until tender. Cool then peel and dice into 2cm cubes. Set aside. Cook your noodles now then set aside. Heat your wok again and add 3 tbls camelia oil. Drain the tamari off your tempeh (reserve for later use) and cook until golden on both sides. Drain on absorbent paper then set aside. To the same pan (you may need a little more oil) add the prawns and stir fry quickly until just pink. Remove and set aside. Heat the wok again and add 2 tbls oil. Throw in the shallots, garlic and ginger and toss for a few seconds then add the chilli paste. Stir fry for a minute or so then add the veggies including the potato. It will start to smell really nice now. Add the noodles and the sauce and toss around to combine, then throw in the prawns and tempeh and continue stir frying for another minute or so. Create a well in the centre by pushing everything up along the sides of the wok. Add a little more oil then crack in the eggs. Quickly scramble them then mix in with the other ingredients.
- Lastly add the sprouts and lime juice and toss until combined. Garnish with lime wedges, coriander leaves, spring onions and chilies.