Ingredients (Serves 2) 400g tempeh (I used @betternaturetempeh) 400g udon noodles 2 tbsp cornflour Salt pepper SAUCE: 3 tbsp peanut butter 1 tsp dark or light miso 1 tbsp apple cider vinegar 4 tbsp maple syrup 2 cloves garlic, grated 1 thumb ginger, grated 1 tsp chilli oil 3 tbsp dark soy sauce pinch salt & pepper to taste 350ml soy milk Method: Slice the tempeh in cubes, coat in salt pepper and cornflour and air fry for 15-20 minutes at 180°c, shaking occasionally. Meanwhile, prep the sauce by adding all the sauce ingredients to a pan on medium heat and stirring to combine. Add the tempeh and mix. Serve with carb of choice and top with chilli oil, coriander, lime, chilli, peanuts, sesame seeds, and enjoy.