Mee Goreng (Stir-Fried Noodles) with Tempeh

Ingredients

• 12 oz Gluten-Free Noodles
• 8 oz 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

Instructions

1. 1Before you begin cooking, prepare your ingredients: Cut the 8 oz Tempeh into 1/2-inch 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 (212°F / 100°C). Add the 12 oz 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 12-inch skillet over medium-high heat (400°F / 200°C). Add the 8 oz Tempeh, cut into 1/2-inch 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 12 oz 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.

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