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Stir-Fried Water Spinach with Tempeh and Chili

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
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
66 g Carbohydrates
30 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 153g tempeh, sliced 295 kcal
  • 51g rice noodles (dry) 186 kcal
  • 187g water spinach, trimmed 37 kcal
  • 8g garlic, minced 12 kcal
  • 8g red chili, sliced 3 kcal
  • 10g soy sauce 7 kcal
  • 13g lime juice 4 kcal
  • 12g vegetable oil 106 kcal

Cooking instructions

  1. rice noodles (dry)water spinach
    If using, cook the noodles in boiling water until just tender; drain well.
  2. tempehvegetable oil
    Heat a wok or large skillet over high heat. Add oil, then fry tempeh until golden on the edges, 3-4 minutes.
  3. garlicred chili
    Add garlic and chili; stir-fry 20-30 seconds until fragrant.
  4. water spinach
    Add water spinach and stir-fry 1-2 minutes until wilted but still bright.
  5. 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.

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