indonesian

Stir-Fried Water Spinach with Tempeh and Chili

Name: Stir-Fried Water Spinach with Tempeh and Chili
Yield: 1 serving
Cuisine: indonesian
Ingredients: 162 g tempeh, sliced; 54 g rice noodles (dry); 198 g water spinach, trimmed; 9 g garlic, minced; 9 g red chili, sliced; 11 g soy sauce; 14 g lime juice; 13 g vegetable oil

This stir-fried dish pairs tempeh, sliced with red chili, sliced, rice noodles and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

62 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

162g tempeh, sliced 313 kcal
54g rice noodles (dry) 197 kcal
198g water spinach, trimmed 0 kcal
9g garlic, minced 13 kcal
9g red chili, sliced 4 kcal
11g soy sauce 8 kcal
14g lime juice 4 kcal
13g vegetable oil 115 kcal

Cooking instructions

rice noodles (dry)water spinach
If using, cook the noodles in boiling water until just tender; drain well.
tempehvegetable oil
Heat a wok or large skillet over high heat. Add oil, then fry tempeh until golden on the edges, 3-4 minutes.
garlicred chili
Add garlic and chili; stir-fry 20-30 seconds until fragrant.
water spinach
Add water spinach and stir-fry 1-2 minutes until wilted but still bright.
rice noodles (dry)soy saucelime juice
Add soy sauce and lime juice, then toss in the noodles and stir-fry 30-60 seconds to combine. Serve immediately.