Korean Tempeh Stir-fry

Tired of the same old stir-fries? Give our gut-loving Korean Tempeh Stir-Fry a whirl. This saucy dish will make your tastebuds sing. And the high protein content will keep you going for hours.

Recipe by Better Nature

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Contains: 80g of Supercharged protein

Prep time: 60 min

Serves: 4

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Ingredients

• 2 x 220g Better Nature Smoky Tempeh

• 3 tsp oil of your choice

• 600g Udon noodles

• 100g baby corn

• 100g green beans

• 100g snow peas

• 2 carrots, sliced into ribbons

• 1 fresh red chilli, finely chopped

• 1/2 cup soy sauce

• 1/4 cup sugar

• 2 tbsp garlic, crushed

• 2 tbsp rice wine vinegar

• 1 tbsp Gochujang

• 1cm fresh ginger, grated

• 1 tsp sesame oil

• 1 tbsp water

instructions

1. Heat 2 tbsp of oil in a pan over medium heat.

2. Add the baby corn, green beans, snow peas, carrots and chilli to the pan and cook for 10 minutes until the corn is soft.

3. Cook the udon noodles according to the instructions on the packet.

4. Add the soy sauce, sugar, garlic, rice wine vinegar, Gochujang, fresh ginger, sesame oil and water to a large saucepan over medium heat.

5. Bring to the boil then reduce to a simmer for 10 minutes.

6. Cut the Better Nature Smoky Tempeh into batons and heat the other 1 tsp of oil in a pan over medium heat.

7. Add in the tempeh batons and cook for 3 minutes, stirring occasionally.

8. Mix the cooked tempeh batons, noodles and Korean BBQ sauce with the vegetables and serve.

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