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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


  • 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


  1. Heat a large non-stick fry pan over medium heat. Add coconut oil and melt.
  2. Add onion and sauté until just translucent.
  3. Add garlic and ginger, cook for a further 1 minute until fragrant.
  4. Add broccoli florets and extra oil if needed to the pan. Cook broccoli until bright green and tender crisp.
  5. Add tempeh and cook for a further 3 minutes until cooked through.
  6. Stir through cabbage
  7. 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.
  8. Cook rice noodles according to packaged instructions.
  9. Ensure vegetable mixture is well heated through and seasonings have marinated into the vegetables. Remove from heat.
  10. Serve vegetables with rice noodles and sprinkle with spring onion.
  11. 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.