Tempeh, Vegetable, and Kelp Noodle Stir-Fry

11 30 253
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Tempeh, Vegetable, and Kelp Noodle Stir-Fry
Health Highlights


3 tbsp Sesame oil (divided)
227 gm Tempeh (tempe) (organic, non-GMO, cut into eighths)
1 small Yellow onion (thinly sliced)
1 large Carrots (scrubbed and thinly sliced on the bias)
2 cup Broccoli florets
2 cup, shredded Napa cabbage, raw
1 piece, 1-inch Ginger root (peeled and minced)
1/2 cup Vegetable stock/broth
3 tbsp Tamari, gluten free, reduced sodium
454 gm Kelp Noodles, uncooked (cut into 4-inch lengths and rinsed)
1 bunch Green onion (green parts only, thinly sliced)


1. In a 10-inch skillet, warm 1 tablespoon of the sesame oil over medium-high heat until simmering.
2. Add the tempeh and cook until browned, about 2 minutes, then flip and cook for an additional 1 to 2 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons sesame oil to the skillet and heat until simmering. Add the onion, carrot, broccoli, and cabbage and cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in the ginger, stock, tamari, and tempeh, then remove pan from the heat
4. While the tempeh and vegetables cook, in a medium saucepan, bring 4 cups filtered water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain noodles in a colander.
5. Add the noodles to the skillet, return the skillet to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables.
6. Toss in the scallion greens and serve.


Nutritional Highlights
is fermented which makes it a source of probiotics which is excellent for healthy gut microbiome!

Nutrition Facts

Per Portion

Calories 253
Calories from fat 150
Calories from saturated fat 27.6
Total Fat 16.6 g
Saturated Fat 3.1 g
Trans Fat 0
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 7.2 g
Cholesterol 0
Sodium 715 mg
Potassium 511 mg
Total Carbohydrate 14.2 g
Dietary Fiber 3.7 g
Sugars 3.0 g
Protein 13.6 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.3

Energy sources