Calum Harris’ kinda-carbonara vegan noodles

Method

1. Add the oil to a large frying pan and fry the garlic, the white parts of the spring onions and the tempeh over a medium heat for 3-5 minutes until the tempeh is golden and the onions are starting to soften.

2. Cook the noodles in boiling water according to the packet instructions, then drain, reserving a little of the noodle water (about 100ml).

3. Once the tempeh is golden, add the soy sauce, paprika and agave, then continue cooking for about 2 minutes. Transfer to a bowl and set aside.

4. Add the noodles to the pan with the reserved noodle water. Cook, stirring, for 1 minute, then add the tahini, nutritional yeast, gochujang and sesame oil. Stir until the noodles are saucy. Add three quarters of the tempeh mix, then stir for another minute to warm everything through.

5. Finish the dish by adding the remaining tempeh on top, with the spring onion greens and, if you like, a pinch of chilli flakes or a drizzle of chilli crisp oil.