Asian Tempeh Noodle Stir Fry

Asian Tempeh Noodle Bowl

I’ve been wanting to make pad see ew at home for maybe years… because it’s my favorite Thai dish ever but I can never find wide enough rice noodles in the store! I found some rice noodles in the Florida Publix that said wide, but they ended up not being as wide as I’d hoped for pad see ew. I wanted to use tempeh as another protein source because I don’t use it very much and thought it would be great for this dish. Tempeh is fermented soybeans and comes in a block and you can find it next to the tofu in stores. It’s supposed to be easier to digest and a great source of protein so I marinated it, sliced it and roasted it for this meal. I added my favorite veggies and tossed in the rice noodles with a soy based sauce and it was delicious!

Asian Tempeh Noodle Stir Fry

1 block of tempeh

1 box wide rice noodles

1 head of broccoli, chopped

10 oz Bella mushrooms, sliced

1/2 cup shredded carrots

1/2 yellow onion, sliced

2 green onions, sliced

Sauce-

1/4 c low sodium soy

1/4 c coconut aminos

1/2 lime juice

2 tbsp hoisin

1 tsp sriracha

1/2 tsp minced garlic

Pepper to taste

Marinade- 2 tbsp soy, 1 tbsp hoisin, 1 tsp rice vinegar

1. Preheat oven to 375* and cut tempeh in 3 pieces. Place in a bowl with marinade and let sit for 30 minutes flipping half way through.

2. Slice tempeh into thin strips and dunk each into the extra marinade, about 1/4 inch thick. Lay on a parchment lined pan, and bake for 25-30 minutes until crisp.

3. Chop veggies and sauté over medium heat until tender, 7-10 minutes.

4. Boil water and pour over dry rice noodles and let them soak until tender.

5. Add noodles and tempeh to veggies and add in sauce. Toss together and serve with green onions and a slice of lime.

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