A takeout favorite, our Zesty version uses ground tempeh that soaks up all that amazing sesame ginger soy sauce, tossed in vermicelli noodles and a dose of veggies with bell pepper and carrots, topped with sesame seeds, green onions and garlic chili paste for a dash of heat!
MEAL KIT CONTENTS:
12 oz ground tempeh
4 oz bell pepper
4 oz carrots
6 oz vermicelli noodles
10 oz Zesty Mongolian Sauce*
2 oz green onion
1 oz ginger/garlic/onion blend
1 oz sesame seeds
0.5 garlic chili paste
*Zesty Mongolian Sauce: sesame oil, liquid aminos, brown sugar, chicken stock, ponzu
INGREDIENTS NOT SUPPLIED:
Salt and pepper
KITCHEN ITEMS NEED:
Cutting board and knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Core and thinly slice bell pepper
Slice green onion
Cut carrots into thin matchsticks
Bring a large pot of water to a boil then turn off
Step 1: Prepare tempeh
Add tempeh to a large bowl, crumbling into small pieces. Add a pinch of pepper and cornstarch. Toss together well and set aside.
Step 2: Cook veggies
Heat a drizzle of olive oil in large skillet and add peppers and carrots. Cook until browned and tender, about 5- 8 minutes. Season with salt and pepper, remove from skillet and place on a plate.
Step 3: Make Mongolian tempeh
Heat a drizzle of olive oil in the same skillet you cooked the veggies. Add ginger/garlic/onion blend and cook for 30 seconds. Add ground tempeh and cook until nice and brown, about 10 minutes.
Step 4: Soak Noodles
Add noodles to boiled water and soak for 3 – 5 minutes until soft. Drain, rinse with cold water and set aside.
Step 5: Combine Ingredients
Add veggies back to tempeh and mix well. Add Mongolian sauce, lower heat and simmer for a couple minutes until sauce is thickened. Add water if desired for a saucier consistency. Add noodles to the skillet and toss everything together.
Step 6: To serve
Divide noodle mixture into bowls making sure to scoop up all the sauce, mince and veggies. You can also serve this family style in the skillet for self-service. Top with green onions, sesame seeds and chili paste for some extra heat if desired.