Spicy Tempeh Noodles

Tempeh. It's one of those foods that I think I know how to pronounce, until I get to the counter to order it and I second guess myself and sound like an idiot. Its not an approachable name (something that is a recurring problem in my vegetarian vernacular). Seitan: pronounced say-tan. Fage Yogurt: pronounced fa-yeh (according to the canister). Tempeh is pronounced tem-pay. So there ya have it. Tempeh is a go to for many a vegetarian, but I think more meat eaters should try it out...it's pretty good.


You texture people are either going to hate it or love it. Personally texture is important to me, hence my disdain for tofu. Tempeh tastes good, but to be honest, not great. However, considering it's a protein source that is good for you, cheaper than meat, and takes on the flavor of whatever you cook it with, I'd call it overall pretty great. Jordan isn't a giant fan, but doesn't actively dislike it, which I'll take as a green light to cook as often as I want.



I took the base of this recipe from something Jordan sent me and tweaked it a little to make it a more balanced meal...mainly by tempeh, and a few other things here and there. The final product was a pretty fast, incredibly good for you, affordable meal. It's also probably the most blatantly vegetarian (although it's actually vegan) meal I've posted!


Spicy Tempeh Noodles

• 1/2 lbs whole wheat pasta (any type you prefer, I went with spaghetti)
• 1.5 cups chopped broccoli
• 2 carrots, cut into thick julienne-ish pieces
• 1 medium onion, sliced fairly thickly
• 8 oz tempeh, cut into thin 3 inch long strips
• 2 large garlic cloves, finely chopped
• 1 can baby corn, drained and rinsed
  don't get creeped out, its tastes fine
• 1/2 cup low sodium soy sauce
• 2 tbs sesame oil
• 2 tbs canola oil
• 1 tbs red pepper flakes
• 2 tbs sriracha chili sauce
• 2 tbs cilantro (for garnish)

1. Steam your broccoli for about 3 minutes, or just not quite done. Steam your carrots for about 4 minutes. Set aside.
2. Bring a large pot of salted water to a boil for the pasta. Add oil and onion to a large saute pan, cook for a few minutes. Add the garlic and and carrots, saute 5 minutes.
3. Add the pasta to boiling salted water, cook according to box instructions.
4. Add the remaining ingredients to the stir-fry, and allow to cook while the pasta cooks.
5. Once the pasta is done, drain put the pasta back in the empty pot. Pour in the vegetables, tempeh, and sauce. Toss to combine and serve.

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