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Easy Weeknight Stir-fry with Noodle Cake

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Get dinner on the table in a jiffy, with veggies taking center stage.

  • Author: Veg Girl RD
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Dish

Ingredients

Scale

Stir-fry

  • 1 teaspoon toasted sesame oil
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 8 oz. tempeh, cut into about 32 chunks
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon chili powder
  • ½ leek, cut lengthwise and then sliced into half-moons (about 1 cup)
  • 1 red pepper, cut in large dice
  • ½ cup baby carrots, cut in quarters (about 7 baby carrots)
  • ½ cup cauliflower, cut into bite-sized pieces
  • 1½ cups broccoli, cut into bite-sizes pieces
  • 3 cups snow peas, cut in half
  • ¼ cup teriyaki sauce with pineapple juice

Noodle Cake

  • 16 oz. capellini or angel hair pasta
  • 1 tablespoon olive oil

Instructions

Stir-fry

  1. Heat toasted sesame oil and 2 teaspoons of olive oil in large skillet over medium or medium-high heat. On my stove this was a 6 on a scale of 1 to 10. Add tempeh chunks and cook several minutes until browned on all sides. This will take about 10 minutes.
  2. I like to chop the vegetables while the tempeh is browning.
  3. Remove from pan, add to a bowl, and sprinkle with soy sauce and chili powder. Toss to coat and set aside.
  4. Keep skillet on the stove and add remaining 1 tablespoon of olive oil. Add leek and cook for just one minute until softened.
  5. Add red pepper and carrots next and cook for 2 minutes.
  6. Add cauliflower and cook for another 1 minute, then broccoli and snow peas. Cook for 1 minute more, add teriyaki sauce, cover and cook until vegetables are tender-crisp, about 3 minutes.
  7. Add tempeh to vegetables and stir until heated through.
  8. Serve with rice or noodle cake.

Noodle Cake

  1. Bring a medium pan of salted water to a boil. Add capellini or angel hair, cook according to package directions, and drain.
  2. Heat olive oil in a medium-to-large skillet over medium heat. Add cooked noodles and spread evenly to cover bottom of pan. Let cook 2-4 minutes or until brown and crispy.
  3. Then, invert onto a plate and slide noodle cake back into skillet to brown the other side. Cook 2-4 minutes until crispy.
  4. Remove from pan and cut into quarters.

Notes

Nutrition Info Per Serving with Noodle Cake Accompaniment: Calories: 710 Fat: 18 g Saturated Fat: 1 g Carbohydrate: 110 g Sugar: 11 g Sodium: 480 mg Fiber: 12 g Protein: 28 g Cholesterol: 0 mg

Inspired by two cooking techniques. In Nava Atlas’ cookbook, Vegetarian Express, she seasons tempeh for a fajita recipe with soy sauce and chili powder. It makes a nice combination and works surprisingly well in Asian-inspired dishes. As an alternative to the usual rice side dish, I took inspiration from a noodle cake recipe from Vegetarian Times.

Nutrition

Keywords: vegetables, tempeh, stir fry