Tempeh Stir Fry with Zoodles


  1. Heat oil in large pan or wok over medium heat. When warm, add onion and cook until soft (5-8 mins), stirring frequently. Add garlic and ginger cook for 1 more minute, stirring frequently.
  2. Add in mushrooms and sugar snap peas, and cook until mushrooms are wilted (3-5 mins). Then, add in rice wine vinegar, soy sauce, and fish sauce and let flavors settle (3-4 mins).
  3. Crumble tempeh and add to pan. Cook tempeh for 1-2 minutes and adjust ingredients to taste. Cook for 5 more minutes, then fold in zoodles.
  4. When happy with the texture of the zoodles, serve in a bowl, adding cilantro and siriacha (or other hot sauce) to taste.

Recipe Credit

Erica Ballard is a Healthy Living Expert and Coach. She has been featured by The Mom Project and Green Bean Delivery and is the host of The Full Plate podcast. She helps people find foods that work best for their bodies and figure out how to drop the self-sabotage to reach their goals. For more about her, visit www.ericaballardhealth.com or follow her on Instagram at @ericaballardhealth or at The Full Plate on Facebook.