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

STEP 1

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Boil your kettle, then take out a large frying pan and two saucepans.

STEP 2

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Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).

STEP 3

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Place your frying pan over high heat and add a generous drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the black bean rayu, then remove from the pan and keep warm.

STEP 4

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Pour boiling water from your kettle into your first saucepan and place over a medium-high heat. Once the water is bubbling, add the flat rice noodles and cook for 4-5 minutes or until tender but al dente. Keep checking as rice noodles can be easily overcooked. Drain and rinse well under cold running water, then leave them in a colander to drain. 

STEP 5

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Meanwhile, pour the miso tahini broth into your other saucepan and add 300ml of water (double the measurement for a four person portion size). Place it over medium-high heat and bring it to a boil, then reduce the heat to a light simmer until ready to serve.

STEP 6

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Wipe clean the same frying pan you used to cook the tempeh with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).

STEP 7

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To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining black bean rayu. Enjoy!