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Active time
30 minutes
Total time
30 minutes
4 servings
Serving Size
1/4 recipe

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

  1. Prepare noodles according to package instructions, then rinse, drain, and set aside.
  2. 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.
  3. 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.
  4. 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


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

Yield: 4 servings

Serving Size: 1/4 recipe

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