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Serves: 4
| Ingredients | Qty | Prep |
| Noodles | 6 cakes | dried noodles |
| Mushrooms | 1 lb | chopped |
| Crispy tempeh | 8 oz | chopped finely |
| Garlic | 4 cloves | minced |
| Ginger | 2 inches | minced |
| Red chili | 1 - 2 medium | chopped |
| Carrot | 3-4 medium | grated |
| Green onion | 1 bunch | chopped |
| Colored peppers | 2 large | chopped |
| Pea pods | 1/2 cup | chopped |
| Soy sauce | 3 - 4 tbsp | more to taste |
| Curry powder | 2 - 3 tbsp | more to taste |
| Cilantro | few stalks | chopped |
| Lemon juice | to taste | |
Method:
- Cook dried noodles in salted water
- Fry mushrooms on high heat with soy sauce
- Add ginger, garlic, peppers, carrot and curry powder
- Add pea pods, tempeh, noodles and adjust salt/chili powder to taste
- Garnish with lemon juice and cilantro
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