Ingredients
- 3 tablespoons sesame oil
- 1 (8-ounce) block organic, non-GMO tempeh, cut into eighths
- 1 small yellow onion, thinly sliced
- 1 large carrot, scrubbed and thinly sliced on the bias
- 2 cups (1-inch) broccoli florets
- 2 cups thinly sliced napa cabbage
- 1 (1-inch) piece ginger, peeled and minced
- 1⁄2 cup chicken or vegetable stock
- 3 tablespoons wheat-free tamari
- 1 pound kelp noodles, cut into 4-inch lengths and rinsed
- 1 bunch scallions, green parts only, thinly sliced
Method
Step 1
In a 10-inch skillet, warm 1 tablespoon of the sesame oil over medium- high heat until shimmering. Add the tempeh and cook until browned, about 2 minutes, then flip and cook for an additional 1 to 2 minutes. Transfer to a plate.
Step 2
Add the remaining 2 tablespoons sesame oil to the skillet and heat until shimmering. Add the onion, carrot, broccoli, and cabbage and cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in the ginger, stock, tamari, and tempeh, then remove the pan from the heat.
Step 3
While the tempeh and vegetables cook, in a medium saucepan, bring 4 cups filtered water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain the noodles in a colander.
Step 4
Add the noodles to the skillet, return the skillet to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables. Toss in the scallion greens and serve.
Nutritional analysis per serving: Calories: 265, Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Fiber: 7 g, Protein: 15 g, Carbohydrates: 20 g, Sodium: 680 mg
