The key to any successful noodle dish? Just remember the three S’s – saucy, slurpy and scandalously savory. Oh snap, that’s four S’s! We start by tossing some tender yakisoba noodles in tamari, sesame oil, and a homemade chili oil. Next, we mix in the steamed baby bok choy, crumbled Organic Five Grain Tempeh, and top it all off with freshly chopped green onion. Anyone else drooling?

Makes 4 servings

what you’ll need:

½ cup preferred vegetable oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons red chili pepper flakes
1 tablespoon sesame seeds
¼ teaspoon fine sea salt
1 (8-ounce) package yakisoba noodles
4 baby bok choy, quartered lengthwise
½ red onion, thinly sliced
1 package Tofurky Organic Five Grain Tempeh, cubed
2 tablespoons tamari or soy sauce
1 tablespoon sesame oil
3 green onions, chopped

how to make:

1. In a small pot over medium heat, warm vegetable oil. Once oil begins to shimmer, saute garlic and ginger until garlic begins to turn golden, about 3 minutes.

2. In a medium heat-safe bowl, add chili flakes, sesame seeds and salt. After oil is done simmering, carefully pour hot oil over chili flake mixture. Stir and set aside.

3. In a food processor, add tempeh and pulse until crumbled (or finely chop on a cutting board).

4. Cook noodles according to package directions and drain.

5. In a steamer basket, add bok choy and steam until tender, about 3-5 minutes.

6. In a wok over medium-high heat, warm 2 tablespoons of your prepared chili oil. Once oil begins to shimmer, add onion and stir fry for 2 minutes. Add crumbled tempeh and stir fry for 2 minutes more. Add noodles, tamari, sesame oil, ¼ cup water and 1 more tablespoon of chili oil. Mix to combine until noodles are evenly coated and warmed through. Transfer to four serving bowls and top with steamed bok choy and green onions.