Difficulty rating: For rookies Serves: 2 people


Simple, flavoursome and delightfully saucy, this recipe is one of our favourites! Along with our Organic Tempeh, you can mix it up with whatever veggies you have in the fridge. 

Recipe by Better Nature



  • 200g (1 pack) of Organic Tempeh, cubed
  • 200g udon noodles (or any noodles of your choice)

  • 2 tablespoons sesame oil (or any oil of your choice)

  • 4 cloves of garlic, crushed

  • 2 inch ginger, crushed

  • 1 aubergine

  • 1 courgette

  • 2 carrots

  • 4 tablespoons soy sauce

  • 1 bunch of coriander, to garnish

  • 1 tablespoon sesame seeds, to garnish


  1. Cook your noodles according to the instructions on the pack (typically boil in 4 litres of salted water for around 10 minutes).

  2. Heat 1 tablespoon of sesame oil in a large frying pan over medium heat for 2 minutes, then add in the crushed garlic and ginger for 3 minutes until slightly browned. 

  3. Slice the aubergine, courgette and carrots into small chunks, then add them into the saucepan along with 2 tablespoons of soy sauce, to cook for 10 minutes until softened. Stir regularly.  

  4. In a separate frying pan, heat the other tablespoon of sesame oil over medium heat for a minute, then add in the tempeh. Cook for 2 minutes, then add in the rest of the soy sauce and cook for 2 more minutes. Mix regularly to ensure they are evenly cooked. 

  5. Serve up the noodles, veggies and tempeh, along with a garnish of coriander and sesame seeds on top. Delish!


We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!