Veggie and protein packed, these Ramen Noodle Stir Fry Bowls with Tempeh and Poached Egg are delicious anytime, anywhere and make awesome leftovers.
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.
Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
- 4 packets ramen noodles, season packet discarded
- 3 tablespoons 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
- 1/2 cabbage, approximately 2 cups, shredded
- 1 package tempeh, for Gluten-free try Tofurkey, sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons tamari, gluten-free or low sodium soy sauce
- 2 tablespoons honey, or maple syrup
- 1 cup cooked edamame
- 1/2 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
- 1/3 cup low-sodium Tamari, gluten-free or soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey, or maple syrup
- 1.5 tablespoons freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly grated black pepper
- 1 tablespoon cornstarch
- 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.