Vegetarian Yakisoba with Tempeh and Baby Spinach

Vegetarian Yakisoba with tempeh and spinach


2 tablespoons of Oil

1 packet or 2 large pieces of tempeh, cut approximately into 1 inch by 1/2 inch pieces

Mediterranean Sea Salt

7 cups of Boiling Water

1 big packet of Evergreen Yakisoba frozen noodles, thawed

1 Garlic, chopped

1 big box of Organic Baby Spinach

Ground White Pepper

Black Pepper

1/4 cup of Teriyaki Sauce

2 tablespoons of Lemon Juice

1/2 cup of Ketchup


Pour oil into a non-stick frying pan. Add tempeh before oil heats up. Fry tempeh on both sides until golden brown, add a little Mediterranean sea salt. Dish up tempeh.

In a big bowl, pour boiling water over yakisoba noodles. Loosen noodles with a pair of chopsticks and pour out the water immediately or strain noodles to prevent noodles from getting too soft. This removes excess oil from the yakisoba noodles and makes sure that the noodles are completely thawed.

Use the oil to lightly fry the garlic. Garlic burns quickly so add spinach before the garlic starts turning golden brown. Add about 1/2 cup of water or more to steam the spinach. Keep stir frying until spinach is soft. Dish up spinach and place with tempeh. Keep the sauce leftover from stir frying the spinach.

Add yakisoba noodles to the frying pan that has the sauce from stir frying spinach. Stir and toss noodles well to absorb the sauce. Add white ground pepper, black pepper, teriyaki sauce, lemon juice and ketchup to the noodles. Mix them in well with noodles and stir fry noodles until they are dry and slightly brown on some of them. Turn off heat. Add in tempeh and spinach and mix well into the noodles.

Copyright 2013 From the Kitchen of Eloise


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