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Thai Tempeh Noodle Skillet – Sharon Palmer, The Plant Powered Dietitian


This flavorful straightforward dish for Thai Tempeh Noodle Skillet calls upon protein-rich tempeh, together with brown rice noodles and a vibrant Thai-inspired dressing, to create the perfect meal in a single. Plus, it’s utterly plant-based (vegan) and could be whipped collectively in below half-hour. It’s simply made gluten-free, too. The flavorful mixture of bell pepper, mushrooms, tempeh, greens, and brown rice noodles, together with a wealthy sauce of pink curry paste, mild coconut milk, soy sauce, and peanut butter come collectively fantastically in a recipe that everybody loves.

thai tempeh noodle skillet 1

Whereas I’ve been lucky sufficient to journey to Thailand and study extra about this nation’s stunning, plant-based foodways, I’m not a real skilled on this cultural delicacies. Take a look at the work of Laela Punyaratabandhu, who’s a meals author and cookbook creator, and skilled in Thai weight loss program patterns. 

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thai tempeh noodle skillet 2

Thai Tempeh Noodle Skillet



  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    27 minutes

  • Yield:
    6 servings 1x

  • Food regimen:
    Vegan

Description

Get this scrumptious, savory, vegan noddle skillet—crammed with rice noodles, tempeh, veggies, and spices—on the desk in below half-hour.


Stir-Fried Greens and Tempeh:

  • 1 teaspoon sesame oil
  • 1 pink bell pepper, diced
  • 1 ½ cups sliced mushrooms
  • 8 ounces tempeh, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon minced recent ginger
  • 1 bunch greens, chopped (i.e., mustard, spinach, or chard)

Sauce:

Noodles:

Toppings:

  • 3 inexperienced onions, chopped
  • ¼ cup recent cilantro, chopped
  • ¼ cup peanuts, chopped


Directions

  1. To make the stir-fried greens and tempeh: Warmth sesame oil in a big skillet or wok and sauté pepper, mushrooms, tempeh, garlic, ginger, and greens for 8 minutes.
  2. Whereas the greens are cooking, make the sauce: Combine collectively coconut milk, Thai pink curry paste, pink chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl till easy and put aside.
  3. Make the noodles: Carry the water to a boil and add brown rice noodles, cooking in line with bundle instructions (about 2 minutes). Don’t overcook. Rinse and drain noodles and instantly add to the skillet together with the sauce and chopped greens.
  4. Stir collectively gently, till heated via and greens are wilted (about 1-2 minutes). Don’t overcook.
  5. Garnish with toppings: chopped inexperienced onions, cilantro, and peanuts. Serve instantly.

Notes

To make this recipe gluten-free, use gluten-free soy sauce and tempeh.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 12 minutes
  • Class: Entree
  • Delicacies: Asian, American

Diet

  • Serving Dimension: 1 serving
  • Energy: 324
  • Sugar: 3 g
  • Sodium: 377 mg
  • Fats: 21 g
  • Saturated Fats: 10 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 15 g

Key phrases: vegan skillet, thai skillet, straightforward vegan dinner, one dish meal

For extra plant-powered one dish meals, take a look at a few of my favorites:

Veggie Shepherd’s Pie
Chipotle Tomato Rice Energy Bowl
Moroccan Chickpea Freekeh Eggplant Skillet

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