Maple Syrup Marinated Tempeh with Noodles & Asian Greens
1 packet of whole wheat noodles
1 packet tempeh, cut into 2mm strips
2 oranges, juiced
1 inch piece of ginger, grated
2 garlic cloves, finely sliced
1 small red chilli, sliced
1 bunch of bok choy
2 tbsp maple syrup
1 tsp cumin powder
1 tbsp tamari
1 tbsp mirin
1 cup liquid vegetable stock
Bring a pot of water to the boil, add the whole wheat noodles. Cut the base off the bok choy. Then cut the bok choy stems and leaves in half lengthways.
Place in a bowl the chilli, garlic and ginger. Add the orange juice, maple syrup, cumin powder, Tamari sauce and mirin. Mix well.
Add the sliced tempeh to the marinade and let sit for a few minutes while you heat a frying pan on a high heat.
When the pan is hot add the marinated tempeh. Cook until brown on one side. Turn the tempeh and cook to brown on the other side. Add the remaining marinade. Then simmer until the marinade totally evaporates and caramelizes the tempeh. Remove the tempeh from the pan and set aside.
Add 1 cup of vegetable stock to the pan. Stir well. Add the bok choy and simmer for a couple of minutes until the greens go dark green. Remove the bok choy from the pan.
Place the noodles in a bowl. Place the bok choy on top of the noodles. Place the tempeh on top of the bok choy. Pour over some broth. Top with some fresh coriander. Repeat to make 4 bowls. Then serve.
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