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Stir-fry Rice Noodles with Tempeh and Vegetables

4 Servings

Buy all ingredients right below the recipe

Ingredients

  • 200 g tempeh
  • 150 g rice noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh, grated ginger
  • 2 cloves garlic
  • 1 bell pepper
  • 100 g broccoli florets
  • 2 stalks green onion for garnish

Method of preparation

  • 1
    Cut the tempeh into ½ cm strips. Mince the garlic and grate the ginger. Slice the bell pepper thinly, and cut the broccoli into small florets.
  • 2
    Cook the noodles according to package instructions.
  • 3
    Heat half of the sesame oil in a wok and fry the tempeh until golden on both sides (approx. 3 minutes per side). Set aside.
  • 4
    Add the remaining oil to the wok, then sauté the garlic and ginger for 30 seconds.
  • 5
    Add the bell pepper and broccoli, cook for 3–4 minutes until crisp-tender.
  • 6
    Add the cooked noodles and tempeh back to the wok, pour in the soy sauce, and mix well.
  • 7
    Chop the green onion and sprinkle over before serving, while hot.
Sezamo

Ingredients