Step 1

Crumble the tempeh into small pieces. Roughly chop the mushrooms. Finely slice the spring onions and set aside some of the green tips to serve.

Step 2

Put the tempeh, spring onions and mushrooms into a large frying pan over a medium-high heat with a good splash of sunflower oil and a pinch of salt. Stir-fry for about 10 mins until starting to crisp up.

Step 3

Meanwhile, make the marinade. Mince the garlic and add to a small bowl with the juice of the lime and the remaining ingredients. Whisk well.

Step 4

In a separate pan, cook the spinach with a pinch of salt over a medium heat until wilted.

Step 5

Add the marinade to the tempeh. Fry for 5-10 mins until the tempeh and mushrooms are browned on the edges and starting to crisp up.

Step 6

Cook the noodles following pack instructions, then drain.

Step 7

For the noodle sauce, first juice the lime into a bowl. Add all the remaining ingredients and whisk well. Toss the cooked noodles through it.

Step 8

Serve the saucy noodles in bowls topped with the tempeh, reserved spring onion greens, sesame seeds, some extra chilli oil and the wilted spinach.