Stir Fried Whole Grain Noodles with Mushrooms, Kale and Crumbled Tempeh
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.
Filed Under: Vegetarian & Vegan Diet, Main dishes, Dinner, Vegetarian, Vegan, Millet, Rice, Quick & Easy, Staff Favorites
Active time
30 minutesTotal time
30 minutesYield
4 servingsServing Size
1/4 recipeNutrition
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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
Instructions
- 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.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 550Total Fat: 19g
Saturated Fat: 3g
Sodium: 570mg
Carbohydrate: 77g
Fiber: 9g
Total Sugar: 8g (Added Sugar: 0g)
Protein: 23g
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