Ingredients

• Ingredients Scale 1x2x3x 8 – 12 oz. package chow mein noodles or spaghetti noodles 2 (8oz.) packages tempeh 1 tablespoon sesame oil or 1/4 cup water for water saute 1/2 head green cabbage (about 4 cups), shredded 1 large celery stalk, sliced diagonally 2 carrots, peeled and sliced diagonally 1 small white onion, sliced Sauce 1/4 cup tamari, coconut aminos or soy sauce 2 tablespoons pure maple syrup 2 tablespoons water 1 tablespoon rice wine vinegar, optional 2 cloves garlic, minced or 1 teaspoon garlic powder 1 inch knob of ginger, minced or grated mineral salt + pepper to taste (white pepper would be great here)

Preparation

• Instructions Noodles: If using chuka soba or chow mein noodles, bring a pot of water to a boil, add noodles, reduce heat to medium and cook for 4 minutes. Drain, rinse and set aside. If using other noodles, cook as directed on package. Stir-fry sauce: In a small bowl, whisk together the ingredients for the sauce, set aside. Tempeh + onion: In a large wok, heat olive oil over medium to medium-high heat, add tempeh, crumbling it between your fingers, and onion, cook 2 minutes. Remaining veggies: Add the celery, cabbage, carrot, and pour 3/4 of the sauce over top. Stir-fry, mixing well, for another 5 – 7 minutes, stirring occasionally until cabbage has shrunk down and softened. Add noodles: Add the noodles and remaining sauce to the veggies, toss to coat, continue cooking until noodles are warmed through. Season to taste with more tamari or other seasonings. Serve: Serve warm in individual bowls and top with optional scallions, red pepper flakes and cilantro. Sesame seeds and/or chili sauce (sriracha) would also be great! Serves 4 generously, or 6 – 8 smaller portions Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container. For longer storage, keep leftovers in the freezer for up 2 – 3 months in freezer safe containers. Let thaw before reheating.