This recipe is definitely a keeper. My whole family devoured everything in their bowls. Yep, that’s right – even my 17-year-old brother! Mind you, my dish was the only one with “the weird-looking brown stuff” (aka tempeh). Everyone else had chicken instead. Even still, when I normally make noodles with vegetables, my brother always eats the pasta and leaves all the veggies behind. This time his bowl was clean :)
I had only tried tempeh a couple of times prior to this and had never cooked with it before. I definitely need to incorporate it into my diet more frequently, as it is quite delicious! If you’re wondering what tempeh is, well… it’s ridiculously good for you. It’s a soy-based product that’s similar to tofu, except the texture is more firm and it has an “earthier” flavour. I find it has a bit of a nutty taste, which is perfect for this recipe. Aside from being very high in protein (an 85g serving contains 11g of complete protein), tempeh is also a source of fibre and iron. The brand I purchased was also free of saturated and trans fats. I suggest giving it a try if you’re bored with tofu or chicken!
Asian Peanut Noodles with Tempeh
1 375g package of whole wheat spaghetti
1/4 cup no-salt-added vegetable stock
3 tbsp all-natural, organic peanut butter
2 tbsp reduced-sodium soy sauce
1 tbsp honey (brown sugar also works)
1/2 tbsp rice vinegar
2 cloves garlic, crushed
1-2 tsp grated fresh ginger
Red chili flakes, to taste (optional)
1 carrot, peeled and grated
1/2 red bell pepper, chopped
2 cups kale leaves, chopped
2 green onions, chopped
1/2 cup fresh cilantro, chopped (plus more for garnishing)
1 package of tempeh
Other optional veggies to use include broccoli, snow peas, mushrooms, bok choy, or bean sprouts. Adding a squeeze of lime or sprinkling a few extra peanuts on top is also delicious!
1. Cook the spaghetti according to the package instructions. In the meantime, prepare the peanut sauce by whisking together the stock, peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes (if using) until smooth.
2. In a large wok or frying pan, stir fry the carrots, peppers and kale in 1 tsp of olive oil until the kale has wilted (about 5 minutes). While the veggies are cooking, pan fry the tempeh slices separately in 1 tsp of sesame oil until slightly brown (about 2-3 minutes per side). Set aside. **I chose sesame oil because the tempeh I purchased was sesame/garlic flavoured. Olive or canola oil works too!
3. Add the green onion, cilantro, cooked spaghetti, and peanut sauce to the vegetables in the wok. Toss to coat. Serve the noodles in bowls and top with a few slices of tempeh and some cilantro. The recipe serves 4-6 people. Enjoy!!! :)
Be Well xo