200gm fresh udon, cooked according to packet instructions
3 snow peas
Handful mushrooms of choice (enoki, shimeji, shiitake)
1 tspn oil
Handful shredded red cabbage (optional)
1/2 cup water or stock
1. Blanch snow peas and mushrooms (except shiitake) and set aside.
2. Heat oil in a pan and fry tempeh and whole shiitake.
3. Bring water or stock to a boil with Mekhala Organic Tom Yum Paste.
4. Place udon in a bowl, pour tom yum soup over and arrange vegetables and tempeh. Enjoy hot!