Recipe

Stir-fried noodles with asparagus and tempeh

Nov 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Stir-fried noodles with asparagus and tempeh
  • 225 gram egg noodles
  • 2 teaspoon peanut oil
  • 375 gram tempeh, halved, sliced (see tip)
  • 2束芦笋,切成7厘米的长度
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 3 green onions (shallots), sliced
  • 1 cup (80g) beansprouts, trimmed
  • 1/4 cup (60ml) oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 cup coriander sprigs

Method

Stir-fried noodles with asparagus and tempeh
  • 1
    Cook noodles according to packet directions, until tender but still firm. Do not overcook. Drain and rinse under cold running water to stop cooking. Spread out on a clean tea towel for at least 1 hour, until dry.
  • 2
    Heat half of oil in a wok or large frying pan on medium. Cook tempeh slices for 2 minutes each side, until golden. Remove from wok and set aside. Heat remaining oil in wok on high. Stir-fry asparagus, garlic, ginger and green onion for 2-3 minutes, until bright green. Remove from wok.
  • 3
    Add prepared noodles to wok and stir-fry on very high heat for 4 minutes, until noodles separate and dry out slightly. Add beansprouts and cook for 2 minutes. Add combined oyster sauce, sesame oil and 1/4 cup water and stir until mixed through. Return asparagus mixture and tempeh to noodles and toss to heat through. Serve with coriander.

Notes

Tempeh is made from whole soy beans, which gives it more protein than tofu. You'll find it in the chilled section at Coles Supermarkets. Instead of tempeh, try 300g thickly sliced Vegie Delights traditional Sausages Vegie to make this meal.

The Latest from Food To Love