Stir-fry with rice noodles, tempeh, and vegetables

Cook the rice noodles according to package directions and drain.

Slice the tempeh into pieces about ½ cm thick. Finely chop the garlic and grate the ginger. Slice the bell pepper into thin strips, and divide the broccoli into smaller florets.

Heat half of the sesame oil in a wok, fry the tempeh until golden brown on both sides (about 3 minutes per side) and set aside.