honey ginger tempeh and broccoli noodles
Ramen made healthy, cooked quickly, and eaten with a smile.
Ingredients
- 1 block tempeh, cubed
- 2/3 cup soy sauce
- 1/4 cup orange juice
- 3 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tbsp creamy peanut butter
- 1 tbsp sesame oil
- 3 cups broccoli florets
- 4 cloves garlic, minced
- 3 green onions, diced, plus more for serving
- 8 oz ramen noodles
Instructions
- In a bowl, whisk together the soy sauce, orange juice, honey, peanut butter, sesame oil, and ginger.
- Place the tempeh in a shallow bowl or dish. Pour half of the marinade over the tempeh. Let sit 10 minutes.
- Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
- Heat 2 tablespoons sesame oil in a skillet over medium. Brown the tempeh for 10 minutes, turning every couple minutes to crisp up all sides. Move to a plate.
- Add the broccoli to the skillet along with 2 tablespoons of water. Cover and steam-saute for 2 minutes. Stir in the garlic and green onions for one minute. Add the tempeh back to the pan and pour in the sauce (including what you used to marinate the tempeh). Bring to a simmer.
- Drop the cooked noodles into the skillet and toss until the sauce coats the noodles. Divide noodles into bowls and top with green onions and sesame seeds, as desired.
Notes
*To reheat: Add 1-2 tablespoons of water or broth to the noodles and microwave until warm, about 1-2 minutes. Stir to loosen the sauce.
*Ramen noodles: I honestly just use good ole $1 supermarket noodles (discard the seasoning packet), but when I have them around I love Ocean's Halo.