Your Stuff (0) & MENU PLANNER:

Veggie Tempeh Stir Fry over Udon Noodles

SAVE THIS RECIPE SAVED! REMOVE THIS RECIPE ADD TO MEAL PLAN

Tempeh has become a new staple at our house. It’s cheap, easy to cook, and a great meat substitute. After my kids asked me to cook more vegetarian meals, I have been searching for alternative sources of protein. I haven’t been able to get the kids fully on board with tofu, but tempe was a much easier sell. I think the firm, meaty texture is a bit more familiar, and it tends to soak up the flavor of sauces nicely.

I tried this recipe on a few new Tiny Tasters today, with some great reviews overall. The udon noodles are soft, chewy and familiar and the sauce is a bit salty and sweet. Most of the kids enjoyed all the veggies, too. There is a lot of room to customize this recipe and add in your favorite stir-fry vegetables.

Ingredients

Food
Amt
Units
Prep
Notes
4 tablespoons soy sauce
soy sauce
4
tablespoons
1 tablespoon sesame oil
sesame oil
1
tablespoon
1 tablespoon rice wine vinegar
rice wine vinegar
1
tablespoon
1 teaspoon ginger, grated
ginger
1
teaspoon
grated
2 cloves garlic, minced
garlic
2
cloves
minced
1 tablespoon brown sugar (light or dark)
brown sugar
1
tablespoon
light or dark
1 small pinch crushed red pepper
crushed red pepper
1
small pinch
8 ounces tempeh, cut into one-inch cubes (preferably plain tempeh)
tempeh
8
ounces
cut into one-inch cubes
preferably plain tempeh
1 tablespoon vegetable oil (preferably coconut oil)
vegetable oil
1
tablespoon
preferably coconut oil
½ cup broccoli, in small pieces
broccoli
½
cup
in small pieces
2 carrots, peeled and chopped
carrots
2
peeled and chopped
2 cups baby bok choy (green and white parts)
baby bok choy
2
cups
green and white parts
½ cup sugar snap peas, whole or cut in half (can also use snow peas)
sugar snap peas
½
cup
whole or cut in half
can also use snow peas
½ cup mushrooms, diced
mushrooms
½
cup
diced
¼ cup green onions, sliced (green and white parts)
green onions
¼
cup
sliced (green and white parts)
6 ounces udon noodles
udon noodles
6
ounces

Method

Whisk all ingredients up to the tempeh in a bowl. Add the tempeh and stir to coat. Marinate the tempeh for about 10-15 minutes while prepping veggies. Boil water for the noodles in a medium-sized pot. Heat vegetable oil in a large stir-fry pan. Remove tempeh with a slotted spoon and cook in the stir-fry pan until slightly browned, about 3-4 minutes. Add veggies and about half of the tempeh marinade. At this point begin boiling your udon noodles in the pot for about 4 minutes or according to package instructions. Continue to cook veggies for about 3-4 minutes. Drain udon noodles and add to stir fry pan with the remaining marinade. Cook an additional 2 minutes while stirring marinade into the noodles.

Prep time
15 min
Cook time
15 min
Cost per serving:
$3.63
Yields/Serves:
6 servings

Yum Ratings

😫😟😐😀😍 “Super Yum! It’s really good and tasty. I like the noodles and the meat. I need the recipe!” —Kari, age 6
😫😟😐😀😍 “Super Yum. I just like it! Especially the noodles and the fake meat.” —Daniel, age 9
😫😟😐😀😍 “Super Yum. I like the seasonings!” —Shane, age 10
😫😟😐😀😍 “Super Yum. I like the noodles! They are SO GOOD!” —Al, age 7
😫😟😐😀😍 “Super Yum! I like everything except for the mushrooms.” —Zane age 9
😫😟😐😀😍 “Super Yum. It tastes really really natural. I don’t usually eat tempeh, but it beats a lot of the Chinese food I eat.” —Louis, age 13