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Fried Rice Noodles with Tempeh and Vegetables

2 servings

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Ingredients

  • 150g rice noodles
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves
  • 1 bell pepper
  • 100 g broccoli florets
  • 2 spring onions for garnish
  • 200g tempeh

Preparation

  • 1
    Cut tempeh into ½ cm thick strips. Finely chop garlic and grate ginger. Thinly slice bell pepper, divide broccoli into bite-sized florets.
  • 2
    Cook rice noodles according to package instructions and drain.
  • 3
    Heat half of the sesame oil in a wok and fry tempeh until golden brown on both sides (approx. 3 minutes per side). Set aside.
  • 4
    Heat remaining sesame oil in the wok, sauté garlic and ginger for 30 seconds.
  • 5
    Add bell pepper and broccoli and stir-fry for 3–4 minutes until crisp-tender.
  • 6
    Return cooked rice noodles and tempeh to the wok, add soy sauce and mix well.
  • 7
    Slice spring onions into rings and sprinkle over for serving.
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Tip: For an extra nutty note, you can mix in some chopped walnuts into the batter. The muffins stay juicy for approx. 3 days in an airtight container.

Ingredients