Ginger Tempeh Noodle Bowl
Serves 2–3 | 40 minutes
- Tempeh: Fill a skillet with about 1″ of water. Bring to a simmer over medium heat. Place the tempeh slices in a single layer and cover with a lid. Cook about 10 minutes (top up with a splash more water if the skillet boils dry). Transfer to a paper towel-lined plate to dry and cool. Drain the water from the skillet.
- Noodles: Follow the package instructions for cooking.
- Whisk the tamari and coconut sugar together in a small bowl. Set aside.
- Dressing: Whisk all the dressing ingredients together. Set aside.
- Once the tempeh is cool enough, use your fingers break it apart into small pieces. Heat oil in the skillet over medium heat. Add tempeh and sauté until it starts to look golden, about 3 minutes. Add the ginger and sauté a few minutes. Stir in the tamari mixture and sauté a few minutes.
- Once the noodles are done cooking, drain and add to the tempeh.
- Add half of the dressing to the noodles. Carefully toss to fully coat the noodles. (Note: Store the rest of the sauce in the fridge for later, because you’ll want to make this again soon!)
- Divide the noodles between 2–4 bowls. Top with green onion and freshly ground pepper. You can also add any desired veggies, such as thinly sliced cabbage, carrots or pepper, as well.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!