Easy Weeknight Stir-fry with Noodle Cake
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 8 oz. tempeh, cut into about 25 or 30 chunks
  • 1 tablespoon reduced sodium soy sauce
  • ¼ teaspoon chili powder
  • ½ leek, cut lengthwise and then sliced into half-moons (about ½ cup)
  • 1 red pepper, cut in large dice
  • ½ cup baby carrots, cut in half
  • 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
  1. Heat toasted sesame oil and 2 teaspoons of olive oil in large skillet over medium heat. Add tempeh chunks and cook several minutes until browned on all sides.
  2. Remove from pan and sprinkle with soy sauce and chili powder. Toss to coat and set aside.
  3. Keep skillet on the stove, increase heat to medium-high and add remaining 1 tablespoon of olive oil. Add leek and cook for just one minute until softened.
  4. Add red pepper and carrots next and cook for 2 minutes.
  5. 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.
  6. Add tempeh to vegetables and stir until heated through.
  7. 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.
Nutrition Info Per Serving with Suggested Noodle Cake Accompaniment: Calories: 715 Fat: 18 g Saturated Fat: 2 g Carbohydrate: 109 g Sugar: 16 g Sodium: 472 mg Fiber: 13 g Protein: 29 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 Information Per Serving
Serving size: 1.5 cups Calories: 285 Fat: 13 g Saturated fat: 2 g Carbohydrates: 27 g Sugar: 12 g Sodium: 472 mg Fiber: 9 g Protein: 15 g Cholesterol: 0 mg
Recipe by Veg Girl RD at https://www.veggirlrd.com/easy-weeknight-stir-fry-with-noodle-cake/