Tempeh and Soba Noodle Stir-Fry
- Preparation Time : 20 mins | Cooking Time : 10 mins | Makes 4 Servings
Elevate your stir-fry game with this tempeh and soba noodle recipe with crisp vegetables and Hellmann's Plant Based Mayo for a satisfying, feel-good meal.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 603.972 kcal |
| Total Fat | 14.89 g |
| Saturated Fat | 2.708 g |
| Sodium | 703.289 mg |
| Dietary Fiber | 9.781 g |
| Sugars | 13.361 g |
| Protein | 25.816 g |
Ingredients List
- 1/4 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
- 3 Tbsp. mirin
- 2 Tbsp. grated fresh ginger
- 2 tsp. white miso
- 2 cloves garlic, finely chopped
- 3 cups sliced assorted fresh vegetables, (snow peas, red onion, carrots, red bell pepper, green onions)
- 1 package (8 oz.) tempeh, sliced in half lengthwise and across in 1/2 inch thick pieces
- 1 package (14.2 oz.) ready to serve soba noodles
DIRECTIONS
-
Combine Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, mirin, ginger, miso and garlic in small bowl. Brush tempeh with 2 tablespoons mixture and let marinate 30 minutes.
-
Heat remaining Dressing mixture in large nonstick skillet over medium-high heat and cook vegetables, stirring, until vegetables are crisp tender, about 3 minutes. Add tempeh and cook 1 minute. Add soba noodles and stir to coat. Cook until heated through.*
