Fried Tempeh and Vegetables with Buckwheat Noodles

4 servings

57 minutes

Fried tempeh and vegetables with buckwheat noodles are a true embodiment of harmony in Japanese cuisine. Tempeh, fermented soybeans, adds a rich nutty flavor and dense texture to the dish, perfectly complementing the tenderness of zucchini, sweetness of carrots, and mild spiciness of garlic and onion. Stir-frying in a wok preserves the brightness and freshness of the vegetables, creating a crispy and aromatic mix. Buckwheat noodles add depth of flavor and make the dish hearty, while a light sauce made from the leftover cooking water enriches the texture, binding all ingredients together. This dish is a great choice for those who appreciate balanced nutrition.

Energy value per serving

• Calories: 155.4
• Proteins: 8.8g
• Fats: 2.5g
• Carbohydrates: 24.1g

Ingredients

• Tempe: 50 g
• Zucchini: 0.5 pc
• Onion: 0.3 head
• Garlic: 1 clove
• Carrot: 0.5 pc
• Green peas: 10 g
• Buckwheat noodles: 100 g
• Olive oil: to taste

Cooking steps

1. Heat the wok over medium heat, add a little olive oil, while boiling water in a pot with a pinch of salt.

   Required ingredients:

   • Olive oil:  to taste

2. Place all diced vegetables and tempeh in the wok and stir-fry for 5 minutes.

   Required ingredients:

   • Tempe: 50 g
   • Zucchini: 0.5 piece
   • Onion: 0.3 head
   • Garlic: 1 clove
   • Carrot: 0.5 piece
   • Green peas: 10 g

3. In the meantime, add the noodles to boiling water and cook according to the instructions. Drain the noodles, leaving some water (which can be used to dilute the sauce if needed).

   Required ingredients:

   • Buckwheat noodles: 100 g

4. Add noodles to the wok with vegetables and mix. Stir-fry for another 2 minutes.

   Required ingredients:

   • Buckwheat noodles: 100 g

5. Serve in bowls.