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Dish photo for High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds
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High Protein Chilli Garlic Tempeh Noodles With Crunchy Rainbow Vegetables & Toasted Sesame Seeds

Total time19 min
Active time19 min

Cooking Timeline

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⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Boil kettle and prepare pans3m
  2. 2Cook and drain udon noodles8m
  3. 3Stir-fry, combine, and serve8m
19m total • 3/5 critical
0 min
5 min
10 min
15 min
19 min

⚡Critical stepBoil kettle and prepare pans

Prep • 3 min • Start 0m

Prep

⚡Critical stepCook and drain udon noodles

Cooking • 8 min • Start 3m

Cooking

Prep and slice vegetables

Prep • 6 min • Start 0m • 5m slack

Prep

Crumble and fry tempeh

Cooking • 7 min • Start 3m • 1m slack

Cooking

⚡Critical stepStir-fry, combine, and serve

Finishing • 8 min • Start 11m

Finishing

Nutrition Information

Calories665 kcal
Protein38.5g
Fat14.8g
Carbs97.4g
Fibre19.8g
Salt3.1g

Step-by-Step Instructions

  1. Boil kettle and prepare pans

    3 min

    Boil your kettle, then take out a sauce pan and a deep frying pan or wok.

    Equipment: kettle, saucepan, frying pan, wok

  2. Cook and drain udon noodles

    8 min

    Fill your saucepan with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add the udo n noodles and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain.

    Equipment: saucepan, colander

  3. Prep and slice vegetables

    6 min

    Julienne the carrot and finely slice the red cabbage (a mandolin can be helpful if you have one) and pak choi . Finely slice the spring onions , keeping the green and white parts separate. This is all your veg prep done.

    Equipment: knife, chopping board, mandolin

  4. Crumble and fry tempeh

    7 min

    Crumble the tempeh into small, bite-sized pieces. Place a frying pan or wok over medium-high heat and add a generous drizzle of neutral oil. Fry the crumbled tempeh for 6-8 minutes, until it starts to brown and turn crispy at the edges. Stir in one-third of the chili garlic tempeh sauce and make sure all the tempeh pieces are evenly coated. Set aside and keep warm.

    Equipment: frying pan, wok

  5. Stir-fry, combine, and serve

    8 min

    Wipe clean or quickly rinse the frying pan or wok used for the tempeh if there are any burnt bits at the bottom. Place it back over medium-high heat and add another drizzle of neutral oil. Add the prepared carrot, red cabbage , pak choi , and the white part of the spring onions , then stir-fry for 5 minutes. Add the drained udon noodles along with the remaining chili garlic tempeh sauce , tossing everything to make sure it's well combined and evenly coated in the sauce. Add a splash of water if needed to prevent burning or sticking, and season to taste with salt or a splash of soy sauce (optional). STEP 5 To serve, divide the noodles between serving bowls, top with the tempeh and then garnish with the green spring onions and a sprinkle of sesame garnish . Enjoy!

    Equipment: frying pan, wok, serving bowls