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Home » Asian » Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 5, 2017
4.82 from 11 votes


Last Updated May 20, 2020 | 4 Comments

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Veggie and protein packed, these Ramen Noodle Stir Fry Bowls with Tempeh and Poached Egg

Veggie and protein packed, these Ramen Noodle Stir Fry Bowls with Tempeh and Poached Egg are delicious anytime, anywhere and make awesome leftovers.

A plate of food on a table, with Egg and Noodle

As a food blogger, I’m usually planning my meals at least a month or two in advance. What does that mean? I’m probably eating pumpkin spice and Halloween dishes in August and Thanksgiving sides in September. It’s ok, I don’t mind (although I am about to start cooking soups and it’s still in the high 80s here in CA).

Anywho, with Halloween approaching and fall here, this past month or so I have been cooking and eating a lot of heavy, cheesy, pumpkin-filled food. And carbs…so many carbs! Don’t get me wrong, these are all some of my fav foods, but I needed a flavor change.

I also wanted something that would be fast and easy and hopefully something my child would eat. Stir frys are always my go-to for fast and easy, or when I need to do some serious fridge clean out.

This recipe ticked off all those boxes (even if Octavian would only eat the egg).

The ingredient list may be long, but the ingredients are basic and many can be swapped out for others if you don’t have some on hand. For example, ditch the edamame for chickpeas or skip the tempeh and have an extra egg or tofu (I do urge you to try tempeh, though! It’s pretty amazing!).

If you’re trying to go super low carb, easily swap out the ramen noodles for zucchini noodles.

Anyway, there may be a lot of moving parts to this dish, but it’s worth it. Plus! Leftovers are fantastic! They make a great lunch or dinner the next night, so it’s totally worth the dishes.

overhead photo of Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg in bowl

bowl of Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg dripping

 

Love tempeh? You’ll dig this awesome recipes:

Tempeh Noodle Bowl with Sesame Garlic Dressing

 

Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

4.82 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Veggie and protein packed, these Ramen Noodle Stir Fry Bowls with Tempeh and Poached Egg are delicious anytime, anywhere and make awesome leftovers.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 418 kcal

Ingredients
 
 

  • 4 packets ramen noodles - season packet discarded
  • 3 tablespoon olive oil - divided
  • 1 yellow onion - diced
  • 4 cloves garlic - minced
  • 1 cup shredded carrots
  • 3 stalks celery - ends removed and chopped
  • 1 cup sugar snap peas
  • ½ cabbage - approximately 2 cups, shredded
  • 1 package tempeh - for Gluten-free try Tofurkey, sliced
  • 3 tablespoon apple cider vinegar
  • 3 tablespoon tamari - gluten-free or low sodium soy sauce
  • 2 tablespoon honey - or maple syrup
  • 1 cup cooked edamame
  • ½ cup green onions - chopped
  • Sesame seeds - to garnish
  • 4 fried eggs - optional but highly recommended

FOR THE SAUCE

  • 1 cup vegetable broth - low-sodium chicken broth
  • ⅓ cup low-sodium Tamari - gluten-free or soy sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon honey - or maple syrup
  • 1.5 tablespoon freshly grated ginger
  • 3 cloves garlic - minced
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon freshly grated black pepper
  • 1 tablespoon cornstarch
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Instructions
 

  • Bring a large pot of water to a boil and cook ramen noodles until nearly cooked (I always check them 2 minutes before the recommended cooking time since overcooked ramen is gross). Remove and drain noodles and rinse with cold water. Set aside.
  • Prepare the sauce- In a bowl whisk together the ingredients for the sauce and set aside.
  • Slice the tempeh and place it in a small dish (I use a glass storage container) with the apple cider vinegar, tamari and honey (or maple syrup). Set aside to "marinate" until ready to cook.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and the diced yellow onion. Cook the onion for approximately 3-4 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds. Sprinkle with salt and pepper and stir in the shredded carrots, celery and sugar snap peas. Sauté for approximately 3-4 minute, stirring occasionally.
  • Meanwhile, as the vegetables are cooking, heat a separate skillet over medium heat with 1 tablespoon of olive oil. Add the tempeh and the marinade mixture and cook each side of the tempeh for approximately 2-3 minutes. Remove from heat and set aside.
  • Add the cabbage to the veggies and cook until it begins to wilt in about 2 minutes. Transfer vegetables to a bowl and set aside.
  • Optional - start frying the eggs in a seperate skillet
  • Place the large skillet pan back on medium-high heat. Add the sauce and simmer until it starts to thicken. Add ramen noodles and veggies to the pan. Toss or mix it all together until coated in sauce.
  • Serve immediately. Garnish with desired toppings, such as fried eggs, edemame, sesame seeds, etc... 🙂

Jessica's Notes

If your ramen noodles stick together, simply run them through cold water before you're ready to use them.

Nutritional Information

Calories: 418kcal | Carbohydrates: 50g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 2229mg | Potassium: 828mg | Fiber: 8g | Sugar: 33g | Vitamin A: 6345IU | Vitamin C: 67.4mg | Calcium: 164mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword tempeh ramen bowl
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

96 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Faith says

    August 11, 2020 at 6:39 pm

    It would be good to have the last few steps…

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 12, 2020 at 2:09 pm

      Hi Faith,

      Strange, something happened to this recipe card…. regardless I added the rest of the instructions again 🙂

      Reply
  2. Darryl says

    March 1, 2020 at 2:31 pm

    4 stars
    Delicious!

    Reply
  3. Elaine says

    October 7, 2017 at 11:45 am

    5 stars

    The Stir Fry is unbelievable. The photos are amazing, too. I especially liked the one with an egg dripping – MASTERPIECE!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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