Tempeh Noodle Stir Fry
Tempeh Noodle Stir Fry serves: 4 servings
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Ingredients:
- One 8–10-oz (227–283-g) package soba noodles
- 1/4 cup (60 ml) reduced-sodium tamari
- 2 Tbsp brown rice vinegar
- 2 Tbsp water
- 1 Tbsp mirin
- 1 Tbsp toasted sesame oil
- 2 Tbsp coconut oil
- One 8-oz (227-g) package tempeh, cut into 1/2-in (13-mm) cubes
- 4 garlic cloves, minced
- 2 medium carrots, cut into matchsticks (about 2 cups or 244 g)
- 5 cups (80 g) roughly chopped lacinato kale leaves (about 1 medium bunch)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Prepare soba noodles according to package directions. Drain and rinse thoroughly with cold water. Set aside until ready to use.
- In a measuring cup, whisk together tamari, vinegar, water, mirin and toasted sesame oil. Set aside.
- In a large skillet, heat coconut oil over medium-high heat. Add tempeh and cook, stirring occasionally, for 4–5 min, or until lightly golden on most sides. Lower heat to medium and add garlic, carrots, kale and half of the tamari mixture. Cook, stirring often, for 4 min, or until carrots are crisp-tender and kale has wilted. Add cooked soba noodles and remaining tamari mixture, and toss with tempeh and vegetables until thoroughly combined and noodles are heated through, about 3 min. Enjoy immediately.
Notes:
Storage tip: Tempeh Noodle Stir Fry will keep in an airtight container in the refrigerator for about 5 days.
Simplify this recipe: Use store-bought shredded carrots in place of carrot matchsticks. Use store-bought bagged chopped fresh kale.
Reheating tip: Tempeh Noodle Stir Fry can be eaten cold or at room temperature, but may also be reheated in a pan over medium-low heat with 1 Tbsp water until heated through.
Other recipe notes: If following a gluten-free diet, be sure to check ingredients on soba noodles, as certain brands contain gluten (look for a buckwheat-based brand). Lacinato kale is wonderful in this dish with its delicate flavor, but curly kale can be used instead.
Make it soy-free: Substitute 1 cup chickpeas for tempeh and coconut aminos for tamari.
Nutrition Information Per Serving:
402 calories, 16.6 g total fat, 7.6 g saturated fat, 4.1 g polyunsaturated fat, 3.7 g monounsaturated fat, 0 mg cholesterol, 824 mg sodium, 461 mg potassium, 46 g total carbohydrates, 9.5 g fiber, 5.5 g sugar, 22.3 g protein, 10% calcium, 17% iron
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