vegan rice noodle stir-fry

ingredients

1/2 red small / medium onion

5 cloves garlic

1.5” fresh ginger

1/2 red pepper

2-3 bokchoy ( cut in half )

2 cups red cabbage ( chopped thinly but not shredded )

1/2 block tempeh

1/2 cup frozen edamame

1 cup cilantro ( sub for Thai basil )

2 tbsp oil ( for cooking )

Sauce

2 tbsp soya sauce

1 tbsp maple syrup ( or liquid sweetener of choice )

1 tbsp lime juice

1 tbsp miso paste

Sriracha to taste

step by step

1. Heat oil in a pan on medium low, then add onion, ginger and garlic. Sauté until translucent and fragrant.

2. Add the rest of your chopped veggies, season with salt cover with a lid and reduce the heat a touch.

3. In a separate pot, cook your noodles and then strain them ( feel free to add 1 tbsp sesame seed oil into the mix so the noodles don’t stick together )

4. Mix the soy sauce, maple syrup, lime juice, and miso paste in a dish.

5. Chop up your Thai basil ( or cilantro ) and dice your tempeh.

6. Once the veggies are soft but still crisp, add your frozen edamame, herb and tempeh, mix and let the edamame thaw for 1-2 minutes. Add your rice noodles and sauce, mix really well and serve.

7. Enjoy your ‘soy-prisingly’ easy and super delicious noods!

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Check out the full tutorial of this recipe in my