Asian Tempeh ‘Mince’ and Vermicelli Bowls with Vegetables and Hoisin Sauce

Steps

1. a full kettle to the boil.
2. Prepare vegetables. Remove seeds from first measure of capsicum and thinly slice; cut cucumber in half lengthways, remove seeds with a teaspoon then cut into thin matchsticks; thinly slice first measure of spring onion on an angle.
3. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
4. In a small bowl, combine all Asian sauce ingredients and set aside.
5. Crumble tempeh into small chunks (to resemble mince). Heat a drizzle of oil in a fry-pan on medium-high heat. Cook tempeh for 2–3 minutes, stirring often. Add carrot and second measure of capsicum and cook, stirring frequently, for 3–4 minutes until vegetables are just tender. Turn down heat if required.
6. Add Asian sauce and second measure of spring onions to pan and stir-fry until combined and heated through, about 1 minute. In a small bowl, combine all hoisin dressing ingredients.
7. divide vermicelli noodles between bowls and top with Asian tempeh ‘mince’, capsicum, cucumber and green part of spring onion. Drizzle with hoisin dressing and garnish with peanuts and coriander.