Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

YOUR SOLIN GENERATED RECIPE

Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

A light, protein-packed vegan stir-fry that celebrates Asian flavors with vibrant bok choy and crisp snow peas paired with a unique duo of tempeh and tofu, all tossed with ultra-low-calorie, translucent shirataki noodles and a hint of ginger garlic sauce. This dish is designed to be simple, quick, and perfectly balanced for your fitness goals.

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NUTRITION

244kcal
Protein
31.4g
Fat
10.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

50g Tempeh

100g Firm Tofu

0.33 scoop Vegan Protein Isolate

50g Shirataki Noodles

30g Baby Bok Choy

30g Snow Peas

1 clove Garlic

1 tsp Fresh Ginger, minced

1 tsp Low-Sodium Soy Sauce

0.25 tsp Sesame Oil

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PREPARATION

  • 1

    Rinse the shirataki noodles under warm water and set aside.

  • 2

    Dice the tempeh and tofu into small bite-sized pieces.

  • 3

    Heat sesame oil in a non-stick pan over medium-high heat. Add minced garlic and ginger and sauté until fragrant.

  • 4

    Add the tempeh and stir-fry for 2-3 minutes until lightly browned.

  • 5

    Introduce the tofu and continue to stir-fry for another 2 minutes.

  • 6

    Sprinkle in the vegan protein isolate evenly while mixing to help bind the sauce with a protein boost.

  • 7

    Toss in the bok choy and snow peas and stir-fry for 1-2 minutes; they should remain crisp.

  • 8

    Add the rinsed shirataki noodles and drizzle with low-sodium soy sauce. Stir well to combine each ingredient and heat through.

  • 9

    Taste and adjust seasoning if necessary, then serve immediately.

Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

YOUR SOLIN GENERATED RECIPE

Stir-Fried Tempeh Noodles with Bok Choy and Snow Peas

A light, protein-packed vegan stir-fry that celebrates Asian flavors with vibrant bok choy and crisp snow peas paired with a unique duo of tempeh and tofu, all tossed with ultra-low-calorie, translucent shirataki noodles and a hint of ginger garlic sauce. This dish is designed to be simple, quick, and perfectly balanced for your fitness goals.

NUTRITION

244kcal
Protein
31.4g
Fat
10.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

50g Tempeh

100g Firm Tofu

0.33 scoop Vegan Protein Isolate

50g Shirataki Noodles

30g Baby Bok Choy

30g Snow Peas

1 clove Garlic

1 tsp Fresh Ginger, minced

1 tsp Low-Sodium Soy Sauce

0.25 tsp Sesame Oil

PREPARATION

  • 1

    Rinse the shirataki noodles under warm water and set aside.

  • 2

    Dice the tempeh and tofu into small bite-sized pieces.

  • 3

    Heat sesame oil in a non-stick pan over medium-high heat. Add minced garlic and ginger and sauté until fragrant.

  • 4

    Add the tempeh and stir-fry for 2-3 minutes until lightly browned.

  • 5

    Introduce the tofu and continue to stir-fry for another 2 minutes.

  • 6

    Sprinkle in the vegan protein isolate evenly while mixing to help bind the sauce with a protein boost.

  • 7

    Toss in the bok choy and snow peas and stir-fry for 1-2 minutes; they should remain crisp.

  • 8

    Add the rinsed shirataki noodles and drizzle with low-sodium soy sauce. Stir well to combine each ingredient and heat through.

  • 9

    Taste and adjust seasoning if necessary, then serve immediately.