Tempeh & Asparagus Shirataki Noodle Bowl

2 serving
50 Minutes


3 tbsps Sesame Oil
2 tbsps Tamari
1 tsp Rice Vinegar
1 tbsp Nutritional Yeast
1 Garlic (clove, minced)
6 ozs Tempeh (cubed)
2 cups Asparagus (trimmed, chopped)
8 oz Shirataki Noodles
1 stalk Green Onion (chopped)
1/2 tsp Sesame Seeds


Amount per serving


1In a small bowl or jar, whisk together the sesame oil, tamari, rice vinegar, nutritional yeast, and garlic.
2Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Add the tempeh and asparagus to the baking sheet and toss with half of the marinade. Cook for 20 to 25 minutes or the asparagus is cooked through.
3Add the noodles to a pot along with the remaining marinade. Warm over medium heat for three to four minutes or until heated through.
4Divide the noodles into bowls and top with the tempeh and asparagus. Sprinkle with green onion and sesame seeds. Enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately one cup of noodles, one cup of tempeh, and one cup of asparagus.
No Sesame Oil:Use extra virgin olive oil instead.
More Flavor:Season with salt and pepper.