Rice noodles with vegetable and Tempeh

This is the first time I have cooked Tempeh. It is very healthy for vegetarian and high in protein. I love the taste of it but my 2nd son was not very impressed. Having born and brought up in Singapore both of my kids has liking towards noodles dishes. We also get fresh noodles from wet market. So when I feel like I will buy the noodles from the market and make a dish
Noodles - 400g ( I have used flat rice noodles)
Tempeh - 2 flat pieces ( I forgot to measure)
bean sprouts - 3/4 cup
Red chillies - 10-15 ( we will use 1.5 tablespoon)
Oil - 2 teaspoon + 1 tablespoon
Onion - 1 (chopped finely)
Bok Choy - 4-5
Baby corn - 100 g(slice into 1/4 inch round pieces)
Carrot - 1/4 cup (chopped finely)
Spring onion - 1 tablespoon
Finely chopped Garlic - 1 tablespoon 
Fried tofu - 5 (cut into 1 inch pieces)

Cook the Rice noodle and drain the water. Keep it aside. Grind the Red chillies with little water. Heat the pan add 1 tablespoon oil and fry the Red chilli paste till oil separate from it. Keep it aside
In a pan shallow fry the Tempeh and cut it into small pieces. Keep it aside. Heat the pan and add oil. Add onion and Garlic. fry till onion is transparent. Add Carrot and baby corn. Cook it with bit of salt. 
Add Tempeh and fry for 30 sec. Add Bok Choy and red chilli paste. Mix well. Fry for 2 mins. Add cooked rice noodles and tofu mix well. Add beans sprout and mix well. Fry in high flame for 2-4 mins. Switch it off
Serve hot and enjoy