Gado gado-style bowl - Breathe Magazine Australia

Ingredients

• 4 tbsp tamari sauce
• 1 tbsp toasted sesame seed oil
• 1 tsp rice vinegar
• 1 tsp maple syrup
• ½ tbsp chilli sauce
• 300 g tempeh
• Olive oil, for frying
• 3 tbsp peanut butter
• 1 tbsp tamari or soy sauce
• 1 tsp tamarind paste
• 1 tbsp lime juice
• 100 g buckwheat or rice noodles
• ½ a cucumber, cut into half-moons
• ½ a red capsicum, cut into thin strips
• 4–5 radishes, thinly sliced
• 200 g mixed broccolini and green beans, lightly steamed
• 2 handfuls of lettuce or mixed salad greens
• 2 spring onions, finely chopped
• A small handful of salted peanuts, roughly chopped
• 1 red chilli (optional), deseeded and cut into thin slices
• A small handful of fresh coriander, chopped