Calum Harris' kinda-carbonara vegan noodles - delicious. magazine

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 4 spring onions, sliced (green parts reserved)
• 200g (1 block) tempeh, chopped into ‘lardons’
• 2 x 50g nests wholewheat noodles
• 2 tbsp reduced salt soy sauce
• 1 tsp paprika
• ½ tbsp agave syrup
• 1 tbsp tahini
• 1 tbsp nutritional yeast
• 1 tsp gochujang
• 1 tbsp sesame oil
• Pinch chilli flakes or drizzle chilli crisp oil to serve (optional)