Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

---

Boil your kettle and take out a large saucepan and a large frying pan or wok. 

STEP 2

---

Place your frying pan over a medium heat and add a drizzle of oil. While your pan heats up, crumble the tempeh into a mince. You can keep the texture rough and uneven, some big bits and some smaller will add a nice texture! Add the tempeh mince to the pan and fry until it's starting to turn golden, around 5 minutes. 

STEP 3

---

Meanwhile, strip the leaves off the cavolo nero, roll them up tightly and finely shred. After the tempeh has had 5 minutes, add the cavolo nero to the pan and cook for a 2-3 minutes more. Add a dash of soy or salt and stir through. 

STEP 4

---

Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add bring to the boil. Add the flat rice noodles and cook until tender but al dente, around 3-5 minutes. Watch them carefully and try them occasionally as rice noodles can overcook easily. Once al dente, drain the noodles, and rinse well under cold water. We recommend reserving some of the cooking water for the sauce later. Toss the noodles in a drizzle of oil to stop them sticking together.

STEP 5

---

Pick the Thai basil leaves, then add these and one third of the sesame garlic sauce to the pan with the tempeh and cavolo nero. Cook for one minute, then add the cooked flat rice noodles and stir everything through for a further 30-60 seconds or until everything is cooked through and combined. Turn the pan off, then add the rest of the sesame garlic sauce and give everything a good stir. Add a little of your reserved noodle water to loosen if the sauce has reduced too much.

STEP 6

---

Divide the stir fried noodles between serving bowls. Slice the red chilli and scatter over the top along with the sesame seed garnish and enjoy!