Japanese Ramen Vegan Stir Fry

By: Stamatoula Bourmas

2 bundles Hakubaku Organic Ramen Noodles
1 small red capsicum
1 heaped cup mung bean sprouts
4 dried shitake mushrooms (soaked in boiling water for 1/2 hour) or 1 large Portobello mushroom
1 large carrot
1 heaped cup baby spinach with stalks pulled off
150g tempeh cut in thin strips
Sauce:-1/2 vegetable stock cube dissolved in 1/2 cup boiled water-2 tablespoons Obento sushi & sushimi soy sauce-1 teaspoon Obento rice wine vinegar-1 tablespoon lemon juice-1/2 teaspoon chile sauce (whatever strength you prefer, optional)-1/2 teaspoon chile flakes (optional)-2 tablespoons brown rice syrup or maple syrup-1/4 teaspoon black pepper-1/2 teaspoon chile powder (optional)-2 teaspoons kuzu or arrowroot
Extra virgin olive oil; 3 tablespoons for frying vegetables
For Tempeh:-2 tablespoons of extra virgin olive oil -1 & 1/2 tablespoons of Obento sushi & sushimi soy sauce -1 teaspoons of Obento rice wine vinegar

For Sauce:Mix all ingredients together except for kuzu (or arrowroot). Set aside to cool.
Julienne vegetables (roughly julienned is fine) to be ready for the stir fry.
Fry the Tempeh strips in olive oil for 5 minutes or until golden brown and start to crisp up.Add 1 & 1/2 tablespoons of the soy sauce and 1 teaspoon of the rice wine vinegar, stir through until almost evaporated and set aside.
Cook the ramen noodles following the instructions on the packet.
In a large frying pan or wok, heat olive oil and then add vegetables apart from the baby spinach and mung sprouts, stir frequently until well cooked then add the cooked noodles, baby spinach and mung sprouts. Stir through for one minute.
Add kuzu (or arrowroot) to sauce and whisk in until all lumps disappear
Add sauce and stir through for 2 minutes. Allow to evaporate but leave a small amount of sauce in the pan for the dish to be moist.
Serve onto plates or bowls. Enjoy!