Stir Fried Whole Grain Noodles with Mushrooms, Kale and Crumbled Tempeh | The Whole Grains Council

Ingredients

• 10 ounces whole grain noodles (we used whole grain ramen noodles made from brown rice and millet)
• 3 tablespoons canola oil, divided
• 1 teaspoon fresh ginger
• 1 clove garlic
• 8 ounces mushrooms, sliced
• 1 bunch kale, stems removed, chopped or torn into bite-sized pieces
• 4 scallions, sliced
• 8 ounces tempeh, crumbled into pea-sized pieces
• 3 tablespoons hoisin sauce
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sriracha sauce