Description
Enjoy a quick and satisfying meal with honey ginger tempeh and broccoli noodles.
Ingredients
Scale
- 8 oz tempeh (cubed)
- 3 Tbsp soy sauce (low-sodium if preferred)
- ¼ cup orange juice (freshly squeezed)
- 2 Tbsp honey (or maple syrup for vegan option)
- 1 Tbsp fresh ginger (minced)
- 2 Tbsp creamy peanut butter
- 2 Tbsp sesame oil (or olive oil)
- 2 cups broccoli florets
- 2 cloves garlic (minced)
- 2 Tbsp green onions (diced)
- 4 oz ramen noodles (uncooked)
- 2 Tbsp more green onions (for topping)
- 1 Tbsp sesame seeds (toasted for extra flavor)
Instructions
- In a bowl, combine soy sauce, orange juice, honey, peanut butter, sesame oil, and minced ginger. Whisk until smooth.
- Place cubed tempeh in a shallow dish and pour half of the marinade over it. Let sit for 10 minutes.
- Bring a large pot of water to a boil and cook ramen noodles according to package directions. Drain and set aside.
- Heat sesame oil in a skillet over medium heat. Add marinated tempeh and brown for about 10 minutes.
- In the same skillet, add broccoli florets and water. Cover and steam-sauté for 2 minutes. Stir in garlic and green onions.
- Return tempeh to the skillet and pour in remaining marinade. Bring to a simmer.
- Add cooked ramen noodles to the skillet, tossing until well coated. Serve in bowls.
- Garnish with extra green onions and sesame seeds if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg