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Ginger Broccoli Tempeh Noodles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 226kcal
Author Samantha Pickthall

Ingredients

  • 1 Tbsp coconut oil
  • 1 medium red onion, peeled and roughly chopped
  • 2 cloves garlic, minced
  • 2 cm piece fresh ginger, peeled and finely grated
  • 1 large head (400g) broccoli, cut into florets
  • 200 g plain tempeh, chopped into small cubes
  • 170 g purple cabbage (approx. 1/4 medium cabbage), roughly chopped
  • 1 1/2 Tbsp soy sauce
  • 1 1/2 tsp sesame oil
  • 1/4 tsp ground ginger
  • Salt & pepper, to season
  • 1/2 packet Thai style pad thai rice noodles, or vermicelli noodles
  • 3 spring onion stalks, trimmed and diced
US Customary - Metric

Instructions

  • Heat a large non-stick fry pan over medium heat. Add coconut oil and melt.
  • Add onion and sauté until just translucent.
  • Add garlic and ginger, cook for a further 1 minute until fragrant.
  • Add broccoli florets and extra oil if needed to the pan. Cook broccoli until bright green and tender crisp.
  • Add tempeh and cook for a further 3 minutes until cooked through.
  • Stir through cabbage
  • Add in soy sauce, sesame oil, ground ginger and season with salt and pepper. Mix well and reduce heat to low. Adjust seasoning of needed or if desired.
  • Cook rice noodles according to packaged instructions.
  • Ensure vegetable mixture is well heated through and seasonings have marinated into the vegetables. Remove from heat.
  • Serve vegetables with rice noodles and sprinkle with spring onion.
  • Enjoy!

Notes

Store leftovers in an airtight container, refrigerated, for 2-3 days.

Nutrition

Calories: 226kcal | Carbohydrates: 22g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Sodium: 446mg | Potassium: 868mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1510IU | Vitamin C: 164mg | Calcium: 162mg | Iron: 3.2mg