2cupsbroccoli floretsfrom one small broccoli crown
1mediumred bell peppersliced into wedges
8ouncestempehcut into bite sized pieces
14ouncescooked soba noodlessee note #3
¼cupsliced green onionsfor garnish
Start by making the teriyaki sauce. Whisk together all ingredients in a small container. The sugar won't fully dissolve but that's okay. Set aside.
Heat peanut oil over high heat in a large skillet or wok. Once hot, add vegetables. Cook for 3 minutes, stirring frequently to allow for evening cooking. After 3 minutes remove the vegetables from the pan and set aside. They should be brightly colored and softened but still crisp.
Add cubed tempeh back to the hot pan. Use the same method to brown the tempeh on all sides for 3-4 minutes. Add additional peanut oil if needed.
Turn the heat down to medium low. Add the cooked noodles and teriyaki sauce to the pan with the tempeh. Stir to combine. Cook for another 2 minutes, stirring occasionally.
Turn off the heat and add the vegetables back in. Serve garnished with sesame seeds, fresh green onions and (optional) cilantro.
Keep leftovers refrigerated in a closed container for 3-4 days.
Peanut oil: I use peanut oil for stir-frying because it has a high smoke point. You can also use canola, vegetable or avocado oil.
Noodles: I recommend using 14 ounces cooked noodles which is roughly 7 ounces of dry noodles. I use a pre-cooked noodle that is specifically labeled as "stir fry noodles". You can find these in the international aisle at most large grocery stores. Other noodle options: lo mein, udon, soba and even spaghetti will work in a pinch.
Veggies: Thawed frozen vegetables can be used in place of fresh. Use a total of 5 cups of vegetables if you are making swaps.
Vegan option: To make this recipe vegan, check for an egg-free noodle and choose organic sugar.