Tempeh and Vegetable Stir-Fry with Rice Noodles
Ingredients
- 1/2 zucchini
- 1/2 eggplant or other vegetables
- 150 g tempeh
- tomato sauce
- teriyaki sauce
- rice noodles
Preparation
Sauté the chosen vegetables until golden.
Add the diced tempeh to the pan, ensuring each piece is flat for even grilling, and flip to cook evenly.
Add the sauces and cook on low heat.
Bring water to a boil in a pan, add the rice noodles, cook for 2 minutes or as per package instructions, and then soak in cold water to prevent sticking.
