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
- Prepare noodles according to package instructions, then rinse, drain, and set aside.
- 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.
- 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.
- 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.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 19g
Saturated Fat: 3g
Total Sugar: 8g