Ingredients
2 cups (400g) udon noodles
1 tbsp. coconut oil
8 oz. (230g) tempeh, cut into small triangles
½ head broccoli, chopped
1 red bell pepper, sliced
2 carrots, peeled and sliced
1 red onion, chopped
â…“ cup (90g) vegan teriyaki sauce
1 tbsp. sesame seeds,
1 tbsp fresh cilantro, chopped
1 tbsp. green onion, chopped
Preparation
Step 1
Prepare the udon noodles according to instructions on the packaging and set aside.
Step 2
Heat the coconut oil in a large skillet over a medium/high heat. Add the tempeh and cook on each side for 2-3 minutes, until golden brown. Remove from the pan and set aside.
Step 3
Using the same skillet, cook the broccoli, bell pepper, carrots and onion over a medium/high heat for 7-10 minutes until tender.
Step 4
Add in the teriyaki sauce and sauté for a further 2-3 minutes. Stir in the tempeh and noodles and toss until well coated in the sauce.
Step 5
To serve, divide the stir fry between 4 bowls and top with the sesame seeds, freshly chopped cilantro and green onions.
Nutritional information (per serving)
Kcal
409
Fats (g)
12
Carbs (g)
58
Protein (g)
22
Fiber (g)
5
