Stir-fried noodles with broccoli and tempeh
by Tavolino
A quick, Asian-inspired noodle stir-fry with savory marinated tempeh, crisp broccoli, and an aromatic soy sauce glaze. A healthy, vegan dish for any day of the week.
Ingredients
- Tempeh 200 g
- Garlic 2 cloves
- Ginger 1 tsp
- Soy sauce 60 ml
- Maple syrup 2 tbsp
- Rice vinegar 1 tbsp
- Peanut oil (for marinade) 1 tbsp
- Mie noodles 200 g
- Spring onions 4 pieces
- Broccoli 350 g
- Peanut oil (for frying) 2 tbsp
- Sriracha 2 tsp
- Sesame seeds 2 tbsp
- Peanuts 4 tbsp
- Lime 1 piece
Preparation
- 1
Cut the tempeh into bite-sized pieces.
- 2
For the marinade, mix 2 cloves of garlic, 1 tsp of ginger, 60 ml of soy sauce, 2 tbsp of maple syrup, 1 tbsp of rice vinegar, and 1 tbsp of peanut oil in a bowl.
- 3
Add the tempeh pieces to the marinade, mix well, and let sit for at least 20 minutes.
- 4
Heat 1 tbsp of peanut oil in a pan. Remove the tempeh from the marinade and fry on all sides for about 6-7 minutes. Then set aside.
- 5
Prepare the 200 g of mie noodles according to the package instructions, drain, rinse briefly with cold water, and let drain.
- 6
Cut the 350 g of broccoli into florets. Slice the 4 spring onions into rings, separating the white parts from the green parts.
- 7
Heat 2 tbsp of peanut oil in the pan. Sauté the broccoli and the white parts of the spring onions for about 4-5 minutes.
- 8
Add the noodles and stir-fry over high heat for 1-2 minutes until slightly crispy.
- 9
Stir in the remaining marinade and 2 tsp of sriracha and fry for another minute.
- 10
Fold in the fried tempeh, turn off the heat, and let the dish rest for a moment.
- 11
Garnish with 2 tbsp of sesame seeds, 4 tbsp of peanuts, and the green parts of the spring onions. Serve with lime wedges.