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Crispy Tempeh & Broccoli Sesame Garlic Noodles

Picture this: it’s Friday. You’re staying in for the night, curled up on the couch watching a movie. You realize you’re hungry. What are you ordering? My mind would immediately jump to Chinese food. But typical Americanized Chinese food is loaded with oil, saturated fat, sodium, and MSG. That’s why I LOVE keeping these Crispy Tempeh & Broccoli Sesame Garlic Noodles on hand for when the craving strikes. They are just as satiating as takeout, and you won’t feel icky afterward.


Sesame Garlic Sauce:

¼ cup gluten-free tamari
2 ½ T maple syrup
2 ½ T fresh lime juice, plus extra
1 ½ tsp toasted sesame oil 
1 clove garlic, finely grated
2 T sesame seeds, plus extra for garnish
1 tsp ginger, grated

Noodles & Tempeh:

¾ lb Udon rice noodles
4 cups small broccoli florets 
2 T coconut oil
8 oz tempeh, sliced ½ inch thick
handful of regular basil leaves
2 green onions, thinly sliced
garnish with furikake


In a small bowl, whisk together the Tamari, maple syrup, lime juice, sesame oil, garlic, ginger, and sesame seeds. Set aside.

Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the noodles. Cook the noodles according to package directions. Once the noodles are cool, drain and rinse them with cold water for 2-3 minutes.

Drop the broccoli florets into the pot when there’s 3 minutes left. Drain the broccoli

While the noodles and broccoli are cooking, heat the coconut oil in a large sauté pan over medium-high heat. Place the tempeh slices in the pan in a single layer. Let the first side brown thoroughly. Flip the slices over and let the other side brown. Season the tempeh with salt and pepper and finish with a squeeze of lime juice.

In a large bowl, toss the noodles, broccoli, tempeh, Thai basil, green onions, and sesame garlic sauce together until everything is evenly mixed. Garnish with some extra sesame seeds, furikake, and sriracha if you like spicy food. Enjoy!



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