10 ounces whole grain noodles (we used whole grain ramen noodles made from brown rice and millet)
3 tablespoons canola oil, divided
1 teaspoon fresh ginger
1 clove garlic
8 ounces mushrooms, sliced
1 bunch kale, stems removed, chopped or torn into bite-sized pieces
4 scallions, sliced
8 ounces tempeh, crumbled into pea-sized pieces
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 teaspoon sriracha sauce
An Oldways recipe, courtesy of Kelly Toups
Links
[1] https://oldwayspt.org/grain/millet
[2] https://oldwayspt.org/grain/rice