Coconut Lemongrass Tempeh Stir Fry with Udon
Ingredients
- tempeh
- udon noodles
- coconut lemongrass sauce
- carrot
- garlic
- ginger
- broccoli
- onion
- edamame beans
- red cabbage
- spring greens
- fresh chilli
- spring onion
Preparation
Chop all vegetables into bite-sized pieces.
Cook tempeh in a hot pan with oil until browned.
Add vegetables to the pan and stir-fry until tender.
Cook udon noodles according to package instructions.
Add noodles and coconut lemongrass sauce to the stir-fry, mix well.
Top with chopped spring onion and serve, optionally with a spring roll.
Notes
This dish provides 1187 calories, 60g protein, 33g fat, and 139g carbohydrates.
Sauce and noodles can be purchased from Aldi, and tempeh from @plantpowerfoods.
