Tempeh and Soba Noodle Stir-Fry
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.
Calories
603.972kcal (4 serving)
Total Fat
14.89g (4 serving)
Saturated Fat
2.708g (4 serving)
Trans Fat
0.058g (4 serving)
Cholesterol
0.223mg (4 serving)
Sodium
703.289mg (4 serving)
Total Carbs
68.851g (4 serving)
Dietary Fiber
9.781g (4 serving)
Sugars
13.361g (4 serving)
Protein
25.816g (4 serving)
- 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
Print1. 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.
2. 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.*
