FOOD

Tempeh, Vegetable, and Kelp Noodle Stir-Fry Recipe

December 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

Ingredients

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

Instructions

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.
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.[product sku=”024182000283″]
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Dr. Mark HymanMark Hyman, MD, believes that we all deserve a life of vitality—and that we have the potential to create it for ourselves. That’s why he is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. Dr. Hyman is a practicing family physician, an eight-time #1 New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in his field. He is the Director the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, a medical editor of The Huffington Post, and was a regular medical contributor on many television shows including CBS This Morning, Today Show, CNN, and The View, Katie and The Dr. Oz Show.

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