Sesame Noodles with Lemongrass Tempeh Crumbles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick stir-fried rice noodles tossed in sesame oil and soy sauce, topped with crispy roasted lemongrass-marinated tempeh crumbles. Spicy, savory, and entirely plant-based. A satisfying one-pan dinner.
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Nutrition & ingredients
Ingredients
serves 4- 8 oz tempeh (crumbled)
- 2 cloves of garlic minced
- 1/2 inch ginger minced
- 1/3 cup finely chopped lemongrass
- 1/4 cup chopped green onion ((white parts))
- 3.5 tbsp soy sauce (, tamari for glutenfree)
- 1.5 tbsp maple syrup
- 2 to 3 tsp sriracha ((optional))
- 1/3 cup water
- 1 tsp sesame oil
- 8 oz rice noodles, pad thai noodles or stir fry rice noodles
- 2 tbsp soy sauce ((tamari for glutenfree))
- 2 tsp rice vinegar
- 1 tsp or more sesame oil
- 1/4 cup green onions ((green parts))
- black pepper or pepper flakes, sriracha, sesame seeds for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1400mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.