Drunken noodles with tempeh, cherry tomatoes, pak choi, lime leaf infused hoisin and chilli

In a large pot of salted boiling water, cook noodles for 5 minutes, stirring regularly, until soft. Strain and rinse under running water to prevent them from sticking.

While the noodles are cooking, dice the tempeh into 2cm cubes and toss in a little of the drunken hoisin sauce.

Turn off the heat, then return the pot to the stove to keep warm for stir-frying.

Preheat oven to 200 degrees Celsius.

Prep the vegetables.

Cut the pepper into quarters and remove the stalk and core. Thinly slice.

Remove the top of the carrot and peel, cut in half lengthwise, then thinly slice.

Mince the ginger and garlic.

Finely chop the coriander stalk, getting rougher as you get towards the leaves.

Pick the Thai basil leaves.

Halve the cherry tomatoes.

Finely slice the chili.

Cut the broccoli into small florets, peel the stalk and thinly slice.

Place the tempeh on a tray and roast for 10 to 12 minutes, until just starting to brown.

Turn the pan back on to medium-high heat.

Add some oil to the pan, then add the pepper, broccoli, and carrots add a pinch of salt.

Add the garlic and ginger.

Cook for about 90 seconds being careful not to burn them. Add a few splashes of water if needed, add three quarters of the sauce.

Fully cook the vegetables before throwing in the noodles, cherry tomatoes and as much chili as you want. Heat through.

Take off the heat, then add the coriander, Thai Basil, bean sprouts and cooked tempeh.

Taste and season with more sauce or salt, as required.