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Tempeh and Broccoli Noodles: Less Than 6 Ingredients Recipe

serves 4

  • oz wide rice noodles (fettuccine width – whole wheat fettuccine would also work)
  • 8 oz tempeh, cubed
  • 2 large heads broccoli, cut into florets and stems peeled and cut into bite sized pieces
  • 2 teaspoons toasted sesame oil (I buy cold pressed from Trader Joe’s)
  • 3 Tablespoons reduced sodium tamari (or soy sauce or braggs liquid aminos)

Bring a large pot of water to a boil over high heat. Once boiling add the rice noodles and cook as directed on the package (usually 7-8 minutes cooking time for this width.) Drain noodles and set aside.

While the noodles are cooking bring 2 cups of water to a boil over high heat in a large nonstick skillet. Add in the tempeh and let it simmer for 5-6 minutes. Add in the broccoli and let simmer for an additional 2-3 minutes, or until tender crisp.

Drain the water from the pan and place back over high heat with the broccoli and tempeh. Add in 3 Tablespoons of water and 3 Tablespoons of tamari. Quickly stir fry the tempeh and broccoli until the tempeh begins to lightly brown. Add the drained noodles and toss. Cook for 2 more minutes. 

Remove from the heat and stir in the toasted sesame oil. erve and enjoy. 

Want to add something? This stuff is awesome as it is and I encourage you to try to eat it simply to enjoy all of the flavors but you could always add one or more of these: sesame seeds, grated ginger, sliced garlic, sliced green onions or my favorite plus one to any dish: sriracha.

Nutritional information per serving : Serving size:   1/4 recipe

7 WWPointsPlus  369 calories, 8g total fat, 0mg cholesterol, 58g carbohydrates, 11g fiber, g sugar, 18g protein