A few months ago I had the pleasurer of my daughter and her boys moving in with me and because of this I have had to revert back to cooking for more than one. Yes, on Sundays or a weekend here and there we would get together and have dinners but for the most part I would just cook for me. This was something that took getting used to, so when my sweet family came back home I had no idea how it would go but so far just a few hick ups like this dinner all has gone well.
Sure, cooking is shared sometimes ( so awesome) but for the most part I am home so I get to cook and surprise my family. Sometimes it is a good surprise other times I am greeted with looks of really? Todays recipe didn’t disappoint with looks. My daughter bought the tempeh and my grandson loves top ramen ( that is why I used these noodles’ )so I thought (crazy me) this might be a winner of a recipe but it turns out this was one just for the older folks. ( grandsons not approved)
Not letting the little ones detour me I made it anyway and found it was tasty, really easy plus a quick dinner.
Tempeh is fermented soy beans that is high in protein, vitamins, minerals and prebiotics so whether you are a meat eater or not this is a great addition to any meal plus it is so vestal with out the texture tofu has.
Chow Mein Tempeh:
1 8 ounce pack of Tempeh (just plain no added seasoning) slice in large bite size slices
1 8 ounce sliced Cremini Mushrooms
1 handful of Green Onions chopped
4-5 cloves of Garlic diced
1-2 Tablespoon of Olive Oil
2 packages of Top Ramen
Chow Mein Sauce (see below for ingredients to sauce)
In a large skillet add olive oil and sliced tempeh
Sauté tempeh then add rest of ingredients
Sautéing the remainder of the ingredients.
While the remainder of the ingredients are in the pan, cook the top ramen according to the package directions, drain the ramen. In a small bowel make the sauce.
Chow Mein Sauce:
2 Cups of Veggie Broth
1/2 to 1 full Cup of Soy Sauce (per taste)
3-4 Tablespoons of Cornstarch
1/4 Cup of raw Honey
3-4 Tablespoons of blackstrap Molasses
1-2 Teaspoons of Asian style Hot Sauce
1/2 to1 full Teaspoon of powder ginger (per taste)
Add sauce and noodles’, let simmer on low to thicken a few minutes.
Serve over Rice