Japanese Noodles with Tempeh and Vegetables
If you like tempeh, you’re sure to enjoy this simple and lively Asian-flavored noodle dish.
- 8 ounces Japanese noodles, cooked (udon, jinenjo, or soba)
- 10 to 12 ounces tempeh
- Oil for frying
- 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
- 1 cup shredded cabbage
- 1 cup snow peas, trimmed and halved crosswise
- 1 cup mung bean sprouts
- 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 in the wok. Add the onions and sauté over medium heat until golden. Turn up the heat, add the cabbage, snow peas, and bean sprouts. and stir-fry until the vegetables are tender-crsip.
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. Stir-fry for 5 minutes longer, then serve at once.