Simple Teriyaki Tempeh Stir-Fry
Ingredients
- 125g tempeh
- 150g udon noodles (uncooked weight)
- 200g shiitake mushrooms
- 1 large carrot
- 150g frozen broccoli
- 100g frozen edamame beans
- 3tbsp reduced sugar teriyaki sauce
- 2 garlic cloves
Preparation
Cook the noodles according to instructions by boiling water then adding noodles and cooking for 9 minutes.
Chop the carrot into very thin sticks and chop the mushrooms and garlic.
Heat the tempeh on a non-stick pan and add 2 tablespoons of teriyaki sauce and the garlic cloves.
After a few minutes, add the carrots and mushrooms and let them sauté.
Cook the frozen broccoli and edamame.
Add the noodles to the pan and add the rest of the teriyaki sauce.
Add the cooked broccoli and edamame to the stir fry.
Nutritional information
Calories per serving: approximately 360 (52g carbohydrates, 7g fat, 23g protein)
