Mee Goreng (Stir-Fried Noodles) with Tempeh

Ingredients

• about 340 g Gluten-Free Noodles
• about 225 g Tempeh
• 1/4 head Cabbage
• 1 large Carrot
• 1 cup Bean Sprouts
• 3 cloves Garlic
• 1-2 tbsp Chili Paste
• 3 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Before you begin cooking, prepare your ingredients: Cut the about 225 g Tempeh into 1.27 cm cubes. Mince the 3 cloves Garlic. Thinly slice the 1/4 head Cabbage. Julienne the 1 large Carrot.
2. 2Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g Gluten-Free Noodles to the boiling water and cook for the time specified on their package, until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander and set them aside.
3. 3Heat 1 tbsp of the 2 tbsp Vegetable Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the about 225 g Tempeh, cut into 1.27 cm cubes, to the hot skillet and stir-fry for 5-7 minutes, turning occasionally, until the tempeh cubes are golden brown on all sides.
4. 4Add the minced 3 cloves Garlic and 1-2 tbsp Chili Paste to the skillet with the tempeh. Stir constantly for 30 seconds until the garlic is fragrant and lightly golden.
5. 5Add the thinly sliced 1/4 head Cabbage, the julienned 1 large Carrot, and the 1 cup Bean Sprouts to the skillet. Continue to stir-fry for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp and still have a slight bite.
6. 6Add the cooked about 340 g Gluten-Free Noodles, 3 tbsp Coconut Aminos, and 1 tbsp Lime Juice to the skillet. Using tongs or two spatulas, gently toss everything together for 1-2 minutes until the noodles and vegetables are evenly coated with the sauce.
7. 7Serve the Mee Goreng immediately.

Related Guides