Chap Chae with Tempeh
Serves 2-4
Servings: 0
Ingredients
- * 2 bunches mung bean cellophane noodles or 8 oz. sweet potato vermicelli noodles
- * 2 tablespoons organic coconut oil or olive oil
- * 2 tablespoons toasted sesame oil divided
- * 1 medium onion peeled and sliced thin
- * 2 cloves garlic peeled and minced
- * 2 cups baby spinach
- * 3 carrots peeled and julienned
- * 3 scallions green parts only, sliced
- * 5 mushrooms trimmed and sliced (I used organic button mushrooms)
- * 1/2 medium zucchini peeled and julienned
- * 1/2 package 4 oz. organic tempeh, sliced
- * 1/2 cup chopped cilantro
- * 3 tablespoons tamari or soy sauce
- * 1 teaspoon organic sugar
- * sesame seeds optional
- * homemade or store-bought sriracha to taste
Instructions
- 1. Soak the mung bean vermicelli in hot water for 10 minutes. Drain and drizzle in a little sesame oil to keep the noodles from sticking together. If you are using the sweet potato noodles, cook them according the package directions, then proceed the same way.
- 2. In a large pan or wok over medium heat, heat coconut or olive oil and 1 tablespoon of the sesame oil.
- 3. Add onion and garlic and sauté for 1-2 minutes.
- 4. Add the spinach, carrots, scallions, mushrooms, zucchini, and tempeh and cook for 4-5 minutes, until the vegetables are softened and the tempeh is cooked through.
- 5. Turn heat to low and add cellophane noodles, cilantro, tamari, sugar, and the rest of the sesame oil.
- 6. Mix to combine and stir-fry for another minute or two.
- 7. Taste and adjust seasonings. Add sesame seeds and sriracha to taste before serving.