Sesame Garlic Noodles with Broccoli & Crispy Tempeh
Ingredients
Sesame Garlic Sauce
-
¼
cup
gluten-free tamari soy sauce
-
2 ½
tablespoons
maple syrup
-
2 ½
tablespoons
fresh lime juice
-
1 ½
teaspoons
toasted sesame oil
-
1
clove
garlic
-
2
tablespoons
sesame seeds
Noodles, Tempeh, and Vegetables
-
¾
lb
noodles of choice
-
4
cups
small broccoli florets
-
2
tablespoons
coconut oil
-
8
oz
tempeh, sliced ½ inch thick
-
1
handful
Thai basil leaves, sliced
-
2
green onions
thinly sliced
Instructions
- 1. Whisk together the tamari, maple syrup, lime juice, sesame oil, garlic, and sesame seeds in a small bowl and set aside.
- 2. Boil water in a large pot and cook the noodles according to package directions, adding the broccoli florets in the last 3 minutes of cooking.
- 3. Drain the noodles and broccoli.
- 4. Heat coconut oil in a sauté pan over medium-high heat and brown the tempeh slices on both sides, seasoning with salt, pepper, and lime juice.
- 5. In a large bowl, combine the noodles, broccoli, tempeh, Thai basil, green onions, and sesame garlic sauce, tossing until mixed well.
- 6. Garnish with extra sesame seeds and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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