Name: Ginger Broccoli Tempeh Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

This quick and easy nourishing bowl of vegetables is one dinner you’ll love to add to your weekly list. Most ingredients you will already have on hand and it’s so simple to prepare. Seasoned with classic soy sauce, sesame oil and ginger will allow your tastebuds to salivate before you even take your first bite. This recipe also makes for the best leftovers, enjoy!

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Ginger Broccoli Tempeh Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 226 kcal

Author Samantha

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

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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!

Recipe Notes

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

Nutrition Facts

Ginger Broccoli Tempeh Noodles

Amount Per Serving

Calories 226 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Sodium 446mg19%

Potassium 868mg25%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 5g6%

Protein 15g30%

Vitamin A 1510IU30%

Vitamin C 164mg199%

Calcium 162mg16%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Ginger Broccoli Tempeh Noodles

Ingredients

Instructions

Recipe Notes

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