Serves 2

2 Asian Egg Noodles ( Portions)


2 Carrots (Cut into matchsticks )


4 stalks Asparagus


1 bunch Bok Choy


1 cup Broccoli florets


1/2 Red Bell Pepper (Cut into match sticks)


10 pieces Sugar Snap Peas (Trimmed)


1 Eggplant (diced)


150 gramsTempeh (Cut into matchsticks)


1 tbsp Ginger (thinly julienned )


2 tbsps Extra Virgin Olive Oil


1/2 Lemon (sliced for garnish)


2 Spring Onion (Cut on a slant)


1/8 bunchCoriander ( Snipped for garnish)


Directions

Cook the noodles according to the package and set aside. First make the eggplant and tempeh. Marinate in salt, white pepper and olive oil. Heat the oven to 200 C. Place on a baking tray separated and spaced. About 25 minutes making sure that you flip both tempeh and eggplant after 15 minutes. It may take longer depending on your oven.

Steam the broccoli florets for about 5 minutes. The asparagus stalks for 4 minutes and blanch the Bok choy for 2 to 3 minutes. Blanch the carrots also for 2 minutes. Blanch the sugar snap peas for just 1 minute.

Use Asian peanut dressing (see recipe in next blog post)

Assemble the bowls. Warm the noodles by pouring hot water and drain. Season with a bit of the sauce. Place the vegetables on the sides and the cooked eggplant and tempeh in the middle. Drizzle more sauce. Garnish with thin slivers of ginger, coriander leaves and slices of lemon.