Black Garlic Tempeh with Singapore-Style Noodles

Use the flat of a knife to mash the black garlic cloves into a smooth paste. Add to a medium bowl with the balsamic vinegar and 2 tsp oil. Mix well to make a glaze. Cut the tempeh into 2cm cubes, add to the bowl and toss to coat. Set aside to marinate. Meanwhile, finely grate the ginger. Deseed the pepper and thinly slice. Thinly slice the spring onions. Dice half the chilli and thinly slice the remaining chilli, removing the seeds for less heat.

Boil a kettle. Fill a large saucepan with salted water and bring to a high heat. Add the brown rice noodles and gently separate with a fork. Boil for 3–4 mins until cooked, then drain and rinse well under cold water.

Heat a medium frying pan with 2 tsp oil over a medium-high heat until shimmering. Add the marinated tempeh (reserving any excess glaze) and the baby plum tomatoes. Cook for 2–3 mins until the tempeh is fragrant and the tomatoes begin to blister.

Add the ginger, sliced pepper, diced chilli and most of the spring onions to the pan. Fry for 4–5 mins, stirring regularly, until beginning to soften.

Add the curry powder and cook for 1 min, stirring constantly. Add the drained noodles to the pan. Stir 50ml water into the reserved garlic glaze, pour into the pan and toss everything to coat. Cook for 1–2 mins to reheat the noodles.

Finely chop the coriander. Trim the radishes, thinly slice, then cut into thin matchsticks. Stir the coriander into the noodles. Serve garnished with the radish matchsticks, sliced chilli and remaining spring onions.