Japanese Noodles with Tempeh and Vegetables
If you like tempeh, you’re sure to enjoy this simple and lively Asian-flavored noodle dish, embellished with cabbage and snow peas.
- 8 ounces Japanese noodles, cooked (udon, jinenjo, or soba)
- 8-ounce package tempeh, any variety
- Oil for sautéing
- 3 tablespoons reduced-sodium soy sauce or tamari, or to taste
- 2 tablespoons safflower oil
- 1 teaspoon dark sesame oil
- 2 tablespoons sherry or dry wine
- 1 large onion, halved or sliced
- 2 cloves garlic, minced
- 2 cup shredded cabbage (napa or any green variety)
- 1 cup snow peas, trimmed and halved crosswise
- 1 cup mung bean sprouts, optional
- 2 teaspoons grated fresh or jarred ginger, or more, to taste
- Freshly ground pepper to taste
- Dried hot red pepper flakes to taste, optional
Cook the noodles according to package directions until al dente, then drain.
Cut the tempeh into 1/2-inch dice. Heat just enough oil to coat the bottom of a stir-fry pan and add 1 tablespoon of the soy sauce. Over medium-high heat, stir-fry the tempeh dice until golden and slightly crisp. Remove from the heat, transfer to a plate, and set aside.
Heat the oils and sherry or wine in the same pan. Add the onions and sauté over medium heat until golden.
Turn up the heat, add the garlic, cabbage, snow peas, optional bean sprouts, and ginger. Stir-fry until the vegetables are just tender-crsip, 2 to 3 minutes, tops.
Stir in the cooked noodles and the tempeh. Season with the rest of the soy sauce and add pepper and optional red pepper flakes to taste. Serve at once.