Tempeh, Vegetable, and Kelp Noodle Stir-Fry RecipeDecember 19th, 2016
If you’ve never tried kelp noodles, they will become a family favorite. A great alternative to wheat and rice noodles, they’re the perfect addition to any stir-fry.
Tempeh, Vegetable, and Kelp Noodle Stir-Fry
Yield: 4 servings
Active Time: 20 minutes
Total Time: 30 minutes
3 tablespoons sesame oil, divided
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
½ 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
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. 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 pan from the heat.
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 noodles in a colander.
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.
Photo credit: Paul Delmont
Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.