Cut the tempeh and sauté it in a pan with a splash of oil until golden on both sides. Set aside.
To cook the rice noodles, it’s best to follow the package instructions. Usually, soak them in cold water for 10 minutes, then immerse them in hot water (100°C) with the heat off for 3-5 minutes.
Heat some oil in a pan and sauté finely chopped garlic. Add chopped mushrooms, along with a pinch of salt and pepper, or your favorite spices. At the end of cooking, add a splash of white wine and let it reduce. Mix in the cooked vermicelli noodles and sauté to combine, adding sesame oil.
In another pan with a little olive oil, seal the pak choi leaves and add spices or seasonings to taste.
Assemble the dish with the rice noodles, pak choi leaves, tempeh, and any sauce of your choice. Ready to enjoy!
