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      1. Pre heat your oven to 475F

      Bring a pot/ kettle of water up to a boil (enough to have all of your noodles submerged.

      2. Remove your veggies and cut as shown below.

      3. Toss you tempeh in a splash of oil and transfer to a lined baking sheet and let cook in the oven for ~ 15 minutes.

      4. cover your rice noodles for just 2 minutes when your water is boiling. Then strain and run under cold water until cold to the touch to stop cooking so they don't get mushy.

      5. With about 5 minutes left on your tempeh, bring a pan up to medium-high heat. Once hot, add in your roasted tempeh and your ginger marinade and let cook, stirring regularly until the sauce has thickened and coated around the tempeh.

      6. Build your bowl. Rice noodles on the bottom, then veggies and tempeh on top and your sweet chilli sauce & peanut garnish & enjoy!