May Contain: Egg, Milk, Mustard, Seafood, and Tree Nuts.
- Bring 2 1/2 litres water to a boil in a large pot.
- Once boiling, add white noodles and cook for 3-4 minutes.
- Drain noodles in a fine mesh sieve, rinse briefly under warm water, and drain again.
Prepare Sesame Sauce
- In a small bowl, stir Chinese sesame paste, garlic, maple syrup, sherry cooking wine, with 1 tbsp. of the sesame oil.
- Stir in chili bean paste to taste with 2 tbsp. water until smooth.
- Add peanuts to a large skillet over medium heat.
- Toast for about 5 minutes, tossing often, until golden and fragrant.
- Remove peanuts from skillet and chop finely.
- Meanwhile, wash gai lan, green onion, bean sprouts and lime.
- Separate gai lan leaves from stems. Thinly slice gai lan stems into ¼ inch rounds and slice leaves into ½ inch strips.
- Slice green onions thinly.
- Cut lime in half.
- Crumble tempeh into 1/4 inch pieces.
- Add remaining sesame oil and 1 tbsp. oil to same large skillet over medium-high heat.
- Add tempeh and gai lan stems to skillet. Saute for 2-3 minutes or until tempeh is becoming golden.
- Add gai lan leaves, Chinese 5 spice to taste, and dark soy sauce to skillet.
- Cook for 2-3 minutes, or until gai lan is bright green and tender.
- Stir in bean sprouts and turn off heat.
- Divide noodles into large serving bowls.
- Distribute tempeh and gai lan on top.
- Pour sesame sauce over everything.
- Garnish with toasted peanuts, green onions and the following to taste: lime juice and sambal if desired.