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Udon Tempeh Stir Fry with Broccoli

Udon Tempeh Stir Fry with Broccoli

So, we've all heard there's supposed to be a pot of gold at the end of the rainbow, well, in my ideal world the pot would be full of noodles that you could eat for ever. That, right there, would be real gold!

This thought didn't just randomly came to me; it has been raining for the past few days and with the sun shinning warmly in these summer days we get to see some rainbows through out the season. They can be so beautiful! 

I tend to relate everything, or most things to food, this time was no different, all this rainbow watching and talking about pots full of noodles inspired the recipe I am about to share with you, I was determined to have both noodles and a rainbow in a bowl.

To make a rainbow you can actually eat we are using a lot of different coloured veggies; the goal was to make a dish as colourful as possible, the different colours in fruits and vegetables indicate the different nutrients they contain so the more colours you can have in your plate the better. 

I decided to use udon noodles to switch it up a little bit, it is not an ingredient I use often since these kind of noodles don't offer a big range of nutrients but they are super easy to cook, might take you a minute, yep, just a single minute so it's an easy add on to any soup, salad or stir fry recipe.

Another great thing about udon noodles is that when made with the original recipe using 100% starch, they can be included in a gluten free diet, just be careful since this is not always the case, nowadays is more common to see wheat flour udon noodles, so double check the ingredients.

You'll be getting a lot of vitamins, minerals, and antioxidants from this dish, and it contains about 30g of protein per serving, mainly coming from the tempeh. So if you are after a high protein meal this is it! It makes for a great lunch option that will keep you going for the rest of the day, and it is even better if you have been hitting the gym hard.

This dish is super fun to eat, I love making it for my son because he absolutely loves noodles, I'm pretty sure he gets that from his mother, but whenever I serve him a bowl full of veggies and noodles, he manages to always pick out the noddles first and leave everything else in the bowl.

When I first cooked this dish I was so surprised, he devour the whole thing, noodles, and vegetables, it was all gone without too much fuss. This rarely occurs and I want to believe it wasn't just because of all the colours but I guess the more vibrant the dish, the more likely kids will be interested in eating it.

There you have it, a delicious colourful meal everyone will love!

Ingredients
11
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy, Tempeh

Ingredients

For the vegetables

  • 1 bunch broccoli (florets)
  • 10 oz carrot (julienne)
  • 1 medium onion (thinly sliced)
  • 2 cups red cabbage (shredded)
  • 2 tsps sunflower oil
  • 10 oz tempeh (cut into small cubes)

For the Noodles

  • 14 oz japanese udon noodles cooked

For the sauce

  • 2 tsps maple syrup
  • 3 tbsps rice vinegar
  • 6 tbsps soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tsps toasted sesame oil

For the garnish

  • 12 cup frozen shelled edamame (defrost)
  • 1 tbsp sesame seeds

Directions

  1. In a big frying pan, heat up the sunflower oil and fry the tempeh for 3 minutes, add the rest of the vegetables and continue to cook for another 7 minutes.
  2. Boil a pot of water to cook the noodles, boil them for about a minute or until the noddles have separated.
  3. Pour out the water and rinse the noodles in cold water.
  4. Mix the ingredients for the sauce in a small bowl.
  5. Add the sauce and the noodles to the frying pan with the rest of the vegetables. Stir fry all together for 5 minutes.
  6. Adjust taste, serve in a bowl, add the edamame, and sprinkle the sesame seeds as garnish. Enjoy!

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