Who doesn’t love a good stir fry?!?! I certainly do, they are so quick and easy to whip up after a long day at work or school and this one is tasty and satisfying and contains lots of wholefood plantbased ingredients to give your body a big boost of nutrients.
This is made using soba noodles, which soak up the sauce to become extra yummy and tempeh which is one of my favourite ingredients! Its super good for you too containing high levels of magnesium, iron and calcium as well as being a great source of plant protein! Pair that with the assortment of vegetables in the stir fry as well and you have a nutrient packed bowl of deliciousness 🙂
I hope you enjoy this recipe, much love xx
The BEST Stir Fry
Serves: 4 Time: 30 minutes Author: Everyday Plantbased
- 1 packet soba noodles, I use these ones
- 1 250g packet tempeh, cut into chunks
- 6 cloves garlic, minced
- 2 TBSP ginger, minced
- 2 large carrot, sliced
- 200g mushrooms, thickly sliced
- 200g green beans, cut into 1 inch pieces
- 1 head broccoli, cut into florets
- ½ cup frozen peas
- Sesame seeds
For the Sauce
- 3 TBSP arrowroot powder or cornflour
- 2 TBSP rice wine vinegar
- ¼ cup low sodium soy sauce or tamari
- 1 ½ cups water
- Make the sauce by simply placing all sauce ingredients into a jug and mix well. Set aside.
- Cook the soba noodles for 4 mins (or according to package directions), then rinse in cold water and set aside.
- In a wok stir fry the tempeh, garlic and ginger for a few minutes until fragrant.
- Add the carrot, mushrooms, green beans, broccoli and peas to the wok with about a ¼ cup of water. Place a lid on the wok and let the veggies steam/cook for around 3-4 mins.
- Remove the lid and continue cooking for another 3-5 mins or until the veggies are tender.
- Give the sauce a stir to mix everything back together and add it to the wok along with the cooked soba noodles. Mix well and cook until everything is hot and the sauce thickens, adding more water as needed if the sauce gets too thick.
- Top with the sesame seeds and enjoy 🙂