Stir-Fried Noodles with Tempeh and Snap Peas
Serve this quick and easy vegan main dish with a simple napa cabbage salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Wok
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
Ingredients
- 12 ounces brown rice spaghetti noodles, cooked al dente
- 8 ounces tempeh, cubed
- 2 tablespoons wheat-free tamari
- 1 tablespoon brown rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons avocado oil
- 4 green onions, chopped
- 2 cups sugar snap peas
- 1 inches fresh ginger, finely grated
- 3 tablespoons wheat-free tamari
- 1 cup fresh basil
- 1 tablespoon sesame seeds
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