Kerry Tait

Great for vegos and gluten intolerant. You need a nice, heavy BBQ plate which you can heat up and then back the temperature off. Have a clean, dedicated plate for this one - no bits of old sausage should make it into this meal!

Ingredients:

Slice up and marinate good quality Indonesian tempeh for a few hours in:

• Finely grated fresh ginger
• Tamari or good quality light soy
• Fresh red Asian chilli (optional)
• Sesame oil

Experiment with the marinade proportions. The tempeh should be coated but not drowning. Go easy with the sesame oil.

Chop mouth sized pieces of any combination of seasonal vegetables from the following list putting together contrasting colours:

• Zucchini (Courgette)
• Asparagus
• Green beans - especially snake beans for the nutty flavour
• Yellow beans
• Red and green capsicum
• Yellow baby squash
• Snow peas
• Broccoli

Method:

Hot water soak or par boil some noodles. Vietnamese rice vermicelli is good, so are Japanese udon if you're after a more wintery feel. Or, grab some fresh ones if you're near an Asian grocery.

Have some fresh mung bean sprouts ready to go to add last. Chop and set aside some fresh coriander for garnish. Have some chopped roasted peanuts set aside for garnish.

Ok, here we go.

Fire up the BBQ and oil very lightly with sunflower oil or peanut oil. No canola, it's evil.

Stir fry the tempeh and put to a cooler part of the plate. Reserve the marinade.

Stir fry the veg. Add in the noodles and join tempeh, noodles and veg together, final stir fry on the BBQ plate. Cook the veg fast. Add a little reserved marinade or tiny bit of water to cook quicker or steam on the plate, up to you. Add in the bean sprouts at the last minute, one stir through.

Plate up. Garnish with coriander and dried peanuts.