Tempeh stir fry instant noodles

Instant noodles are great as they are of course however once in a while I find myself needing a fridge raid meal and these noodles are so easy to make a little bit more fancy.

Add a little protein, some veg and a delicious sauce and you’ve got a low cost but delicious meal whipped up in about 10-15 minutes.

If you lack inspiration for quick instant noodle meals this recipe is one to keep under your belt. The crispy golden tempeh and delicious sauce will be great accompanied by any of your favourite vegetables. This recipe is just the vegetables I had in my fridge at the time so feel free to swap and change them as you please.

The sauce is made of store cupboard ingredients forming a slightly sweet but a mostly savoury sauce that compliments the noodles perfectly.

So next time you’re looking for a quick meal and happen to have a pack of instant noodles at the back of the cupboard give this recipe a try!

Stir fried instant noodles ingredients and substitutes-

• Tempeh- Tempeh works really well in this stir fry cut into little cubes and fried until crispy. However you can substitute for tofu or shop bought vegan chicken if you wish using the exact same preparation method.
• Instant noodles- No need to use the seasoning packet for this dish so the cheapest shop bought instant noodles will be just fine. This dish will also work with any other noodles if you prefer.
• Vegetables- I tend to avoid shop bought stir fry mix packets as for a good stir fry it is important to cook each vegetable for a different amount of time. For this dish I chose sugar snap peas and tenderstem broccoli as the were on offer in the shop but you can use any vegetables you like just be mindful of cooking time for each vegetable.
• Cornflour- Cornflour helps the edges of the tempeh to crisp up and go golden.
• Garlic paste- I use pre made garlic paste where 1 tsp equals 1 garlic clove so if using fresh garlic mince up one cube or garlic granules are also 1 tsp.
• Vegan oyster sauce- Vegan oyster sauce is often made of mushrooms it can be found in Chinese supermarkets or online.
• MSG- MSG is the umami flavour enhancer in this dish. It’s what will make these noodles go from an average stir fry to a takeaway style noodle dish. You can buy this in Asian supermarkets or online.

FAQ-

• If I don’t have all of the sauce ingredients what can I use?- Garlic and soy sauce will work fine if you don’t have the other ingredients but they are all worth keeping in you cupboard for east Asian recipes.
• Where can I find vegan oyster sauce?- This sauce is usually just called mushroom stir fry sauce and can be found in most Asian supermarkets, it keeps for a while and its fairly cheap so worth keeping a bottle in your fridge.

Instant noodles stir fry with tempeh and vegetables

Instant noodles cooked in a sweet and savoury sauce with crispy golden tempeh and vegetables

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 1

Ingredients

  

• 200 g Tempeh
• 200 g Instant noodles
• 1 Onion
• 180 g Sugarsnap peas
• 100 g Tenderstem broccoli
• 4 Spring onions
• 1 tbsp Cornflour
• 2 tbsp Soy sauce

For the sauce

• 1 tbsp Cornflour
• 3 tbsp Water
• 1 tsp Garlic paste
• 3 tbsp Light soy sauce
• 2 tbsp Vegan oyster sauce
• 1 tsp MSG

Instructions

 

• Cut a block of tempeh into small equal sized cubes and add to a large bowl.
• Sprinkle on one tablespoon of corn flour and two tablespoons of light soy sauce and toss to coat.
• Fry the tempeh until golden brown on all sides and set aside.
• Cook the noodles to packet instructions (without the packet seasoning) then add to a big bowl of cold water. Set aside.
• Now to make the sauce mix the cornflour with the water to make a slurry then add all of the other sauce ingredients and give them a good stir.
• Now its time to stir fry.
• Add 2-3 tablespoons of a neutral flavoured oil to a wok and add the onion. Cook until soft.
• Next add the sugarsnap peas, broccoli stems and white parts of spring onions. Cook these for 3-5 minutes until nearly cooked through.
• Now drain the noodles and add into the pan, stir fry these until they start to brown.
• Lastly add in the cooked tempeh and the sauce and mix well until everything is hot.
• Serve up topped with spring onions and sesame seeds.
• Enjoy!

Notes

Chilling noodles- A tip to make sure the noodles don’t stick together is to add them to a big bowl of cold water to wash the starch off before stir frying. This will stop them clumping up together.

Cooking the vegetables-  To make the perfect stir fry it is important to add the vegetables in order of how long they take to cook. This will ensure all of the vegetables are cooked perfectly and you don’t end up with a soggy stir fry or some veg too crunchy.

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If you loved this recipe check out some of my other recipes

• KFC Style vegan jackfruit nuggets
• Spicy Sausage and Sundried Tomato Orzo
• Chinese style salt and pepper air fried gnocchi