Mei goreng – noodle lettuce wraps, tempeh, bean sprouts, crispy shallot

Bring a medium pot of lightly salted water to boil and cook the noodles for 8 minutes, or until soft. Drain and cool under cold running water. Toss with a little oil to prevent sticking.

Slice the onion and thinly slice the chili.

Peel the carrots and cut into thin half-moons.

Thinly slice the cucumber in half-moons.

Cut the pak choi lengthwise, then thinly slice the white part and roughly chop the green part into 3 cm strips.

Peel and mince the garlic.

Gently break apart the lettuce leaves, and wash if necessary.

Dice the tempeh, then run your knife through it a few times so it’s roughly minced.

Heat a large fry pan to medium-high heat and fry the tempeh in a bit of oil for a few minutes until starting to brown.

Add the minced garlic, salt and a little more oil.

Add a splash of the mei goreng sauce.

Take off the heat and keep warm.

In a wok or large frypan, on medium-high heat, fry the onion, pak choi and carrot in a little oil for a minute, stirring constantly.

Cook until the carrot is just cooked.

Cut the lemon into wedges.

Add the noodles, cucumber and bean sprouts to the pan along with half the sauce, taste and add more sauce or salt, as needed.

Fill the cups with noodles and tempeh, top with fried shallots fresh chili and squeeze over with lemon juice and dig in!