Marinated Tempeh & Sesame Noodles from Easy Vegan by Sue Quinn

Ingredients

• 1 teaspoon hot chilli paste
• 2 tablespoons chopped coriander (cilantro)
• 90 ml (3 fl oz) hot water
• 2 tablespoons tahini paste
• 100 ml (3½ fl oz) vegetable oil
• 1 large garlic clove
• 1 teaspoon onion granules
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 60 ml (2 fl oz/¼ cup) rice vinegar
• 2 tablespoons soft light brown sugar
• 1 splash sesame oil
• 200 g (7 oz) medium rice noodles
• 175 g (6 oz) snow peas (mangetout)
• 2 tablespoons vegetable oil
• fine sea salt
• 1 handful coriander (cilantro), chopped
• 2 tablespoons rice vinegar
• 60 ml (2 fl oz/¼ cup) light soy sauce
• 1 garlic clove, grated
• 2 cm (¾ inch) piece fresh ginger, peeled and finely grated
• 225 g (8 oz) tempeh, cut into thin bite-sized slices
• 2 teaspoons agave nectar