This isn’t a recipe, as much as a what I threw together for dinner on Friday. But if you’re curious, it contained:
- 200 gr tempeh
- 1 tbsp olive oil
- 1 banana shallot, chopped
- 2 (fat) cloves garlic, minced
- 1 carrot, peeled, in half moons
- 1 green bell pepper, in about 2×2 cm pieces
- 1/2 courgette, in half moons
- 125 gr egg noodles
- 1 tbsp dry chilli pepper rounds (or fresh), or to taste
- 1 tbsp soy sauce
- Put a couple cm water in a bot with steam insert. Cut the tempeh in quarters lengthwise and then in 8 equal parts width wise. Place in steam basket and steam for 5 minutes. Remove the tempeh, discard the water, and rinse pot. Steaming the tempeh removes part of the bitter taste some people complain about, so don’t skip it.
- Fill previous pot with enough water to cook the egg noodles in. Add salt, bring to a boil, and cook noodles according to package instructions. Drain.
- Meanwhile, heat oil in a heavy bottomed pan (or a wok, your choice). Start by cooking onion & garlic for a couple of minutes. Add the chilli pepper, and cook for a minute, then add the bell pepper and cook for a couple of minutes, then the carrot and cook for two minutes, and finally the courgette and cook for another couple minutes.
- Add the tempeh to the stir fry and heat through for a few minutes. Add the soy sauce and mix through.
- Divide noodles over dishes. Divide stir fry as well and place on top. Enjoy!
Servings: 2 servings
Protein: 28 gr
Fat: 9 gr
Carbs: 67 gr