Method
1. Slice the tempeh into pieces and marinate it in a bowl with oil, curry powder and tamari.
2. Finely chop the onion and mushrooms. Grate the carrot and remove the tough strands from the sugar snaps. Heat a bit of oil to a frying pan and add the onion and mushrooms first. Stir well, press the cloves of garlic into the pan and then add the sugar snaps, carrot, curry powder and sea salt. Sauté for a few minutes, stirring often and then set the heat to low.
3. Using another frying pan, sauté the tempeh until it is browned.
4. Cook the noodles (approx. 5 min.), drain them and use a fork to carefully toss them. I usually add a bit of oil to prevent them from sticking to each other.
5. Divide the ingredients across two or three bowls (including the cilantro) and sprinkle some sesame seeds over top of each.
Now whisk together the ingredients for the sauce and pour the sauce over each serving of the noodles. Voilà!

Note: Leftovers? These noodles are great served cold and topped with a few slices of avocado. A great lunch option!