Stir Fried Whole Grain Noodles with Mushrooms, Kale and Crumbled Tempeh

Instructions

1. Prepare noodles according to package instructions, then rinse, drain, and set aside.
2. Heat 2 tablespoons of the oil in a large wok or skillet over medium heat. Add the tempeh crumbles in a single layer and cook, undisturbed, until deeply browned, about 3 minutes. Toss, add an additional ½ tablespoon of oil, and continue to cook, stirring occasionally, until browned all over, 3–5 minutes.
3. Add the last ½ tablespoon of oil, then add the garlic and ginger and sautee until fragrant, about 1 minute. Add the scallions, mushrooms, hoisin, soy sauce, and sriracha sauce and cook for about 5 minutes until mushrooms begin to soften.
4. Add the kale and stir until the kale is wilted. Add the cooked noodles and toss until well combined. Taste and adjust seasonings, then divide into 4 servings.