Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
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5 from 5 votes

Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian
Servings: 4 servings
Calories: 418kcal
Author: Jessica Randhawa

Ingredients

  • 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

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.

Notes

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

Nutrition

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
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