I love a good noodle stir fry. Especially on a weeknight when I have limited time but also want something really healthy and filling to eat.
This recipe uses a tonne of vegetables as well as sweet potato noodles (which you should be able to find in the Asian aisle in your supermarket, otherwise rice noodles work well too). It also includes our Spicy Fried Tempeh which I’m very excited about.
This dish makes me feel great whenever I eat it. It’s very fresh, colourful and tastes delicious too. I hope you enjoy this noodle stir fry just as much as I do. Please tag us with your creations @nothangryanymore on Instagram.
Until next time,
Tempeh Noodle Stir Fry
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- 300 g spicy fried tempeh*
- 1/2 brown onion
- 2 cloves garlic
- 1 tbsp grapeseed oil
- 2 small carrots
- 1 bunch broccolini
- 2 baby pak choy
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- juice from 1/2 lime
- 1 tbsp water
- 100 g sweet potato noodles (or rice noodles)
- 1 handful beansprouts
- 1 handful roasted peanuts
- sriracha (as much or as little as you like)
- coriander (as much or as little as you like)
- Chop onion and garlic. Heat up a wok and add 1 tbsp of grapeseed oil, then add the chopped onion and garlic. Cook them on medium heat for a few minutes.
- Peel the carrots, chop them into fine circles and add to the wok.
- Wash the broccolini, cut of the ends and chop into thirds. Add them to the wok and stir.
- Wash the pak choy and chop roughly, then add it to the wok.
- Now add soy sauce, maple syrup, sriracha, water and lime juice to the wok, stir and let cook for a few minutes.
- In the mean time, cook the sweet potato (or rice) noodles per instruction.
- Once the sweet potato noodles are cooked, add them together with the Spicy Fried Tempeh to the stir fry.
- To serve, add some bean sprouts, roasted peanuts and coriander on top. Enjoy!