Tempeh and Soba Noodle Stir-Fry

Tempeh and Soba Noodle Stir-Fry

PREP

20mins

COOK

10mins 

SERVES

4 people

TOTAL

30mins 
We use all vegan ingredients to make this delicious vegan recipe.

INGREDIENTS

  • 1/4 cup (60 mL) Hellmann's® Vegan
  • 3 Tbsp. (45 mL) mirin
  • 2 Tbsp. (30 mL) grated fresh ginger
  • 2 tsp. (10 mL) white miso
  • 2 cloves garlic, finely chopped
  • 3 cups (750 mL) sliced assorted fresh vegetables, (snow peas, red onion, carrots, red bell pepper, green onions)
  • 1 package (227 g) tempeh, sliced in half lengthwise and across in 1/2-in./1.5 cm thick pieces
  • 1 package (440 g.) ready to serve soba noodles

  1. Amount per Serving
Title Amount per Serving
Energy 390.0
Total Fat 14.0 g
Saturated Fat 2.0 g
Carbohydrate excl. fibre 49.0 g
Sugars 8.0 g
Fibre 5.0 g
Protein 19.0 g

METHOD

  1. Combine Hellmann’s® Carefully Crafted Dressing and Sandwich Spread, mirin, ginger, miso and garlic in small bowl. Brush tempeh with 2 Tbsp. (30 mL) mixture and let marinate 30 minutes.

  2. Heat remaining Dressing mixture in large nonstick skillet over medium-high heat and cook vegetables, stirring, until vegetables are crisp tender, about 3 minutes. Add tempeh and cook 1 minute. Add soba noodles and stir to coat. Cook until heated through.*

Tip:

*If more sauce is desired, stir 1/2 cup (125 mL) water into skillet with the soba noodles.