English
Vegetable wok with noodles
accompanied by tempeh covered in hoisin sauce
These tempeh and hoisin noodles are not only tasty, slightly sweet and sour, but above all: addictive! It's an easy-to-prepare dish, perfect for a quick weekday meal!
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, peanut, soya, gluten
Ingredients
Rice noodles
Red onion
Yellow pepper
Bean sprouts
Carrot
Broccoli
Green beans
Tempeh
Ginger
Peeled peanuts
Chives
Garlic
Hoisin sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3293
787
16
3
138
10
10
27
0
542
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Cut the green beans in pieces of 2cm. Cut the red onion, pepper and carrot into thin slices. Cut the broccoli into small pieces. Finely chop the garlic and ginger. Cut the tempeh into long sticks of 1cm wide.
2.
Bring water to a boil in a large pot and cook the noodles for 4 minutes. Drain the water and let the noodles cool down under running tap water.
3.
Heat a tablespoon of oil in a pan and sauté the tempeh until it browns. Dissolve half of the hoisin sauce in a tablespoon of water to make the texture more liquid. Add the sauce to the tempeh and let it cook for only a few minutes over high heat until the liquid has evaporated and the hoisin is well integrated with the tempeh. Set aside.
4.
Heat 2 tablespoons of oil in the same pan and sauté the ginger and garlic for a few seconds. Add the rest of the vegetables and cook everything for 5 minutes until the vegetables are tender. Finish by adding the remaining hoisin sauce.
5.