Tempeh, Vegetable and Kelp Noodle Stir-Fry

INGREDIENTS

• 3 tablespoons sesame oil
• 1 (8-ounce) block organic, non-GMO tempeh, cut into eighths
• 1 small yellow onion, thinly sliced
• 1 large carrot, scrubbed and thinly sliced on the bias
• 2 cups (1-inch) broccoli florets
• 2 cups thinly sliced napa cabbage
• 1 (1-inch) piece ginger, peeled and minced
• 1⁄2 cup chicken or vegetable stock
• 3 tablespoons wheat-free tamari
• 1 pound kelp noodles, cut into 4-inch lengths and rinsed
• 1 bunch scallions, green parts only, thinly sliced

Preparation

1. In a 10-inch skillet, warm 1 tablespoon of the sesame oil over medium- high heat until shimmering. Add the tempeh and cook until browned, about 2 minutes, then flip and cook for an additional 1 to 2 minutes. Transfer to a plate. 
2. Add the remaining 2 tablespoons sesame oil to the skillet and heat until shimmering. Add the onion, carrot, broccoli, and cabbage and cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in the ginger, stock, tamari, and tempeh, then remove the pan from the heat.
3. While the tempeh and vegetables cook, in a medium saucepan, bring 4 cups filtered water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain the noodles in a colander.
4. Add the noodles to the skillet, return the skillet to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables. Toss in the scallion greens and serve.