Heat a large non-stick fry pan over medium heat. Add coconut oil and melt.
Add onion and sauté until just translucent.
Add garlic and ginger, cook for a further 1 minute until fragrant.
Add broccoli florets and extra oil if needed to the pan. Cook broccoli until bright green and tender crisp.
Add tempeh and cook for a further 3 minutes until cooked through.
Stir through cabbage
Add in soy sauce, sesame oil, ground ginger and season with salt and pepper. Mix well and reduce heat to low. Adjust seasoning of needed or if desired.
Cook rice noodles according to packaged instructions.
Ensure vegetable mixture is well heated through and seasonings have marinated into the vegetables. Remove from heat.
Serve vegetables with rice noodles and sprinkle with spring onion.
Enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 2-3 days.