Recipes / Noodles and stir-fries
Cabbage noodle stir-fry with tempeh and ginger
Cabbage cut into ribbons and stir-fried until glossy, so it eats like noodles, with crisp tempeh, ginger, garlic and soy. Cheap, fast and a bit spicy.
- Time
- 20 min
- Serves
- 2
- Also
- Low carb
Method
- Cut the cabbage into long ribbons about 1 cm wide, so they eat like noodles. Slice the tempeh into thin strips. Grate the ginger, crush the garlic and slice the spring onions.
- Get the olive oil hot in a wok or large frying pan over a high heat. Fry the tempeh for 5 minutes, until deep golden and crisp at the edges. Lift it out.
- Add the sesame oil, ginger, garlic and chilli flakes and stir for 30 seconds.
- Add the cabbage and stir-fry for 5 minutes, until wilted and glossy with a little bite left.
- Put the tempeh back, add the soy sauce and most of the spring onions and toss for 1 minute.
- Serve with the sesame seeds and the rest of the spring onions on top.
Tip Keep the heat high and the cabbage moving, so it wilts without going soggy. Reduce the chilli flakes if you prefer it mild.
Per portion
| Energy | 415 kcal |
| Protein | 26 g |
| Carbohydrate | 18 g |
| of which sugars | 11 g |
| Fat | 25 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 2.69 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- white cabbage400 g
- tempeh200 g
- ginger20 g
- garlic2 cloves
- spring onion3
- soy sauce2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- chilli flakes½ tsp
- sesame seeds10 g
