Today I share with you my latest emergency meal for quick noodles with tempeh. It’s an easy and quick to make dish that I have been making a lot lately as I am somewhat in a bit of a crisis mode.
If I am organised, I sometimes make it with this pre-baked tofu that I keep in a box in my refrigerator, but pan-fried tempeh is a great option when I have had no time to plan ahead as
it doesn’t really require any extra prep (things like pressing or marinating for hours). To begin with, you cut your tempeh into bite size pieces (you can also tear it with your hands if you prefer, seriously!) and season them with a bit of soy sauce. While soy sauce is doing its
magic, prep the broccoli and spring onions and mix a quick sauce.
The next step is to simmer the noodles while you fry your tempeh and then stir-fry your veg. As we are stir-frying the veg – cooking on high heat while stirring frequently – it only takes a few minutes. Finally, you empty the wok, add the sauce and the cooked noodles and stir them
together so that they can get acquainted with each other and then return your veg and tempeh to the wok, just to warm them both up. Divide the contents of the wok between two bowls or one if you are very very hungry and you are set. Enjoy!
MORE ABOUT THE INGREDIENTS
TEMPEH: I used a block of plain tempeh briefly marinated in soy sauce for this recipe to make it quick. Tempeh has a slightly bitter taste. I personally don’t mind that but if you are sensitive to bitter flavours, try slicing your tempeh thickly and steaming it over a pot of simmering water for 10-15 minutes, then slice it into smaller pieces, season and fry as per the recipe.
BROCCOLI: I wanted to recipe to be quick and simple so I only used one, very nutritious, vegetable in this quick noodle stir-fry. I chose tenderstem broccoli as they are quick and easy to cook but you could replace them with regular broccoli florets, kale, green beans or whatever you like to put in your stir-fries.
SPRING ONIONS: I added a few spring onions to give this quick noodle dish a more rounded flavour.
SOY SAUCE: I used all purpose soy sauce to season both the tempeh and the stir-fry. I used a conservative amount as you can always add more soy sauce if you like things saltier.
MAPLE SYRUP A touch of maple balances the flavours of the sauce nicely. You can use sugar or another neutral liquid sweetener.
RICE WINE VINEGAR Rice wine vinegar adds a touch acidity that cuts through the savouriness of the sauce.
CHILLI OIL Crispy chilli oil is a great addition to the sauce. Not only does it add flavour but it also lubricates the noodles, keeping them separate and giving the dish a better texture. I used crispy chilli oil with peanuts from Mausu.
HOW TO MAKE IT?
1) SEASON & FRY TEMPEH
Cut your tempeh in bite-size pieces (I went for 0.5 cm / 0.2″ by 1.5 cm / 0.6″ cubes) and coat them in 15 ml of all purpose soy sauce. Let them sit briefly while you cut your veg and make the sauce. Once you are ready to fry, pre-heat a wok on low-medium heat. Once it starts to smoke, add about a tablespoon of oil, swirl it around and once hot arrange tempeh pieces on top. Reduce the heat a little and allow the tempeh to fry until golden on both sizes. Remove from the pan and set aside.
2) MAKE THE SAUCE
Combine sauce ingredients in a small bowl. Set aside.
3) COOK THE NOODLES
Cook your noodles until almost done, I typically drain them about 30 seconds before the stated cooking time – provided that stated cooking time is accurate to begin with – for that reason I would not recommend using a brand you have not used before. Use a brand you know and cook with all the time.
4) STIR FRY
While the noodles are cooking, stir-fry your broccoli and spring onions, season them with a bit of soy sauce then remove from the pan. Return the pan to the stove, add the sauce followed by the cooked noodles. Toss the two together until coated then add broccoli, spring onions and tempeh just to heat up. Divide between two bowls and enjoy.
- 200 g / 7 oz tempeh
- 200 g / 7 oz tenderstem broccoli
- 4 small spring onions / scallions
- 45-60 ml / 3-4 tbsp soy sauce
- 15 ml / 1 tbsp maple syrup
- 20 ml / 1½ tbsp rice wine vinegar
- 15 ml / 1 tbsp chilli crisp / chilli oil*
- 130 g / 4.6 oz ramen wheat noodles (I used Itsu ramen noodles)
- approx. 2 tbsp / 30 ml high smoke oil, I used peanut, for frying
- Cut tempeh into bite size pieces (I went for 0.5 cm / 0.2″ by 1.5 cm / 0.6″ cubes). Coat them in 1 tbsp (15 ml) of soy sauce and set aside.
- Cut broccoli into bite size pieces and slice spring onions (save the dark green parts for garnish) into thick segments.
- In a small bowl, combine 2 tbsp of soy sauce, 1 tbsp maple syrup, 1½ tbsp rice wine vinegar and 1 tbsp of chilli oil. Set aside
- Bring a medium pot of water to a simmer, then add noodles and cook for 30 seconds less than your packet instructs you to.
- Meanwhile, pre-heat a non-stick wok. Once smoking hot, swirl a tablespoon of oil around the wok and arrange tempeh pieces on top, in a single layer. Lower the heat a bit and fry the tempeh until golden on both sides. Take the tempeh off the pan and set aside.
- Wipe the wok clean with a paper towel, then heat it up again and add another tablespoon of oil. Add broccoli pieces and stir-fry until cooked through and charred in places. Add spring onions about half way through the cooking time. Season with a couple of teaspoons of soy sauce, then transfer broccoli and spring onions out of the wok.
- Return the wok to the stove, once hot, add the sauce followed by the noodles. Stir them both together until all the noodles are coated in the sauce.
- Return broccoli, spring onions and fried tempeh to the wok. Toss everything together just to heat through. Divide between bowls and serve with extra chilli oil on top if liked.