Stir Fried Whole Grain Noodles with Mushrooms, Kale and Crumbled Tempeh

Prepare noodles according to package instructions, then rinse, drain, and set aside.
Heat 2 tablespoons of the oil in a large wok or skillet over medium heat. Add the tempeh crumbles in a single layer and cook, undisturbed, until deeply browned, about 3 minutes. Toss, add an additional ½ tablespoon of oil, and continue to cook, stirring occasionally, until browned all over, 3–5 minutes.
Add the last ½ tablespoon of oil, then add the garlic and ginger and sautee until fragrant, about 1 minute. Add the scallions, mushrooms, hoisin, soy sauce, and sriracha sauce and cook for about 5 minutes until mushrooms begin to soften.
Add the kale and stir until the kale is wilted. Add the cooked noodles and toss until well combined. Taste and adjust seasonings, then divide into 4 servings.

Banner Image:

StirFriedNoodlesKaleMushroomsTempeh_KT.JPG

Grain:

Millet [1]Rice [2]

Ingredients:

10 ounces whole grain noodles (we used whole grain ramen noodles made from brown rice and millet)

3 tablespoons canola oil, divided

1 teaspoon fresh ginger

1 clove garlic

8 ounces mushrooms, sliced

1 bunch kale, stems removed, chopped or torn into bite-sized pieces

4 scallions, sliced

8 ounces tempeh, crumbled into pea-sized pieces

3 tablespoons hoisin sauce

2 tablespoons reduced sodium soy sauce

1 teaspoon sriracha sauce

Active time:

30 minutes

Yield:

4 servings

Nutrition:

Calories: 550, Total Fat: 19g, Saturated Fat: 3g, Sodium: 570mg, Carbohydrate: 77g, Fiber: 9g, Total Sugar: 8g (Added Sugar: 0g), Protein: 23g

Author:

An Oldways recipe, courtesy of Kelly Toups

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

Tempeh is a fermented tofu product that is traditional to Indonesia. When served crumbled and stir fried in this recipe, it takes on a hearty, almost meaty texture.

Serving Size:

1/4 recipe