Teriyaki Tempeh Noodle Stir-Fry
Teriyaki Tempeh Noodle Stir-Fry
Ingredients
For the Teriyaki Marinade
- 1/2 cup low-sodium soy sauce, (or tamari for gluten-free)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
For the Tempeh
- 16 ounces tempeh, cut into 1/2-inch cubes
For the Stir-Fry Vegetables
- 2 tablespoons olive oil, divided
- 3 cups broccoli florets, small
- 2 carrots, medium, julienned or thinly sliced
- 1 red bell pepper, medium, thinly sliced
- 1 1/2 cups snow peas
- 1/2 yellow onion, medium, thinly sliced
For the Noodles
- 16 ounces udon noodles, or other vegan stir-fry noodles
For the Stir-Fry Sauce
- 1/2 cup vegetable broth
- 2 tablespoons low-sodium soy sauce, (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon sriracha, or more, to taste (optional)
For Garnish
- 3 scallions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the Teriyaki Marinade: In a shallow dish or resealable bag, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup maple syrup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon toasted sesame oil.
⏱️ 5 min
- 2
Marinate the Tempeh: Add the 16 ounces of cubed tempeh to the marinade, ensuring it's well coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Stir occasionally.
⏱️ 30 min
- 3
Prepare the Stir-Fry Sauce: While the tempeh marinates, whisk together 1/2 cup vegetable broth, 2 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 teaspoon sriracha (if using) in a small bowl until the cornstarch is fully dissolved. Set aside.
⏱️ 5 min
- 4
Cook the Noodles: Bring a large pot of water to a boil. Add the 16 ounces of udon noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Cook the Tempeh: Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Remove tempeh from marinade (reserve marinade) and add to the hot pan in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove tempeh from the pan and set aside.
⏱️ 8 min
- 6
Stir-Fry Vegetables: Add the remaining 1 tablespoon of olive oil to the same wok or skillet. Add 3 cups broccoli florets, 2 julienned carrots, and 1/2 medium thinly sliced yellow onion. Stir-fry for 3-4 minutes until vegetables start to soften. Add 1 medium thinly sliced red bell pepper and 1 1/2 cups snow peas. Continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
⏱️ 7 min
- 7
Combine and Sauce: Return the cooked tempeh to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the tempeh and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce.
⏱️ 3 min
- 8
Serve and Garnish: Divide the stir-fry among serving bowls. Garnish with 3 chopped scallions and 1 tablespoon toasted sesame seeds before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Tempeh Noodle Stir-Fry
Ingredients
For the Teriyaki Marinade
- 1/2 cup low-sodium soy sauce, (or tamari for gluten-free)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
For the Tempeh
- 16 ounces tempeh, cut into 1/2-inch cubes
For the Stir-Fry Vegetables
- 2 tablespoons olive oil, divided
- 3 cups broccoli florets, small
- 2 carrots, medium, julienned or thinly sliced
- 1 red bell pepper, medium, thinly sliced
- 1 1/2 cups snow peas
- 1/2 yellow onion, medium, thinly sliced
For the Noodles
- 16 ounces udon noodles, or other vegan stir-fry noodles
For the Stir-Fry Sauce
- 1/2 cup vegetable broth
- 2 tablespoons low-sodium soy sauce, (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon sriracha, or more, to taste (optional)
For Garnish
- 3 scallions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the Teriyaki Marinade: In a shallow dish or resealable bag, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup maple syrup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon toasted sesame oil.
⏱️ 5 min - 2
Marinate the Tempeh: Add the 16 ounces of cubed tempeh to the marinade, ensuring it's well coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Stir occasionally.
⏱️ 30 min - 3
Prepare the Stir-Fry Sauce: While the tempeh marinates, whisk together 1/2 cup vegetable broth, 2 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 teaspoon sriracha (if using) in a small bowl until the cornstarch is fully dissolved. Set aside.
⏱️ 5 min - 4
Cook the Noodles: Bring a large pot of water to a boil. Add the 16 ounces of udon noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
Cook the Tempeh: Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Remove tempeh from marinade (reserve marinade) and add to the hot pan in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove tempeh from the pan and set aside.
⏱️ 8 min - 6
Stir-Fry Vegetables: Add the remaining 1 tablespoon of olive oil to the same wok or skillet. Add 3 cups broccoli florets, 2 julienned carrots, and 1/2 medium thinly sliced yellow onion. Stir-fry for 3-4 minutes until vegetables start to soften. Add 1 medium thinly sliced red bell pepper and 1 1/2 cups snow peas. Continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
⏱️ 7 min - 7
Combine and Sauce: Return the cooked tempeh to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the tempeh and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce.
⏱️ 3 min - 8
Serve and Garnish: Divide the stir-fry among serving bowls. Garnish with 3 chopped scallions and 1 tablespoon toasted sesame seeds before serving hot.
⏱️ 2 min