250g buckwheat noodles
1x block organic tempeh
3 tbsp of tamari sauce
2 garlic cloves
1 tsp of fresh ginger grated
1 shallot

1/2 green cabbage shredded1 bunch of tenderstem broccoli
1/2 cup of frozen edamame beans
1/2 cup of frozen peas

In a wok add some coconut oil. Add the shallot and garlic and stir continuously until soften. Add the tempeh/ginger and cook for 8 minutes stirring through. Add the tamari and mix through. Add the remaining vegetables and 1 tsp of water to steam fry it through for 8 minutes.
Place your noodles in a pan of boiling water and cook for 8 minutes. Drain and rinse.