Bring a large saucepan of water to boil with about 800ml water.

Thinly slice the tempeh, and thinly slice the red onion.

Peel the carrots, then using the peeler, peel into long thin ribbons. Cut the lime in
half.

Peel and finely grate the ginger, finely chop the red chilli (keep the seeds in for heat)

In a small bowl, make up a sauce by mixing the tamari sauce, maple syrup, half the
juice from the lime and half of the red chilli.

Drop the rice noodles in the pan of boiling water and remove from heat. Stir and
leave to soften.

Heat a frying pan or wok with two tablespoons of the vegetable stock, fry onions for 3-4
minutes, then add ribboned carrots and fry for a further 2 minutes -adding more stock if needed to prevent sticking.

Place carrot and onion to one side and keep warm.

Using the same frying pan or wok, add the remaining sesame oil and lay the
tempeh evenly in the pan and fry for about 8 minutes, turning regularly until
golden brown. Add in the ginger, half of the sauce and sesame seeds and cook for a
further 2-3 minutes.

Chop the mint leaves. Drain the noodles and add back into the saucepan, along
with the carrots, onions, mint leaves, tempeh and rest of sauce.

Spoon into two serving bowls, sprinkle with remaining chilli. Squeeze over the
remaining lime and sprinkle with a few more sesame seeds to serve.