Stir-Fried Noodles with Tempeh and Snap Peas

Ali Segersten (author) Jul 20, 2021
STIR FRIED NOODLES TEMPEH SNAP PEAS BASIL-2
STIR FRIED NOODLES TEMPEH SNAP PEAS BASIL-1
Difficulty
Easy Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4

Serve this quick and easy vegan main dish with a simple napa cabbage salad. Use any variety of noodles that fits your diet. Here I am using organic brown rice noodles. They key to stir-fried noodles is to cook them al dente and let them completely cool before adding them to the stir-fry. I like to rinse them in the colander with icy cold water for a while to stop the cooking and cool them off, and then toss them in a little avocado oil (while still in the colander) to prevent the noodles from sticking together. 

Ingredients
12 ounces brown rice spaghetti noodles cooked al dente

Tempeh

8 ounces tempeh cubed
2 tablespoons wheat-free tamari
1 tablespoons brown rice vinegar
2 teaspoons toasted sesame oil

Stir-Fry

2 tablespoons avocado oil
4 green onions chopped
2 cups sugar snap peas
1 inches fresh ginger finely grated
3 tablespoons wheat-free tamari
1 tablespoons brown rice vinegar
1 cups fresh basil

Garnish

1 tablespoons sesame seeds