1 Onion, diced
1 Red Bell Pepper, diced
2-3 cloves garlic, minced
½ cup vegetable stock
1 head broccoli, cut into florets (or you can use frozen broccoli)
2 bricks Tempeh (Optional)
2 packs of Ramen Noodles, broken
– Discard seasoning packet
15 oz can Chickpeas – undrained
3 tbsp soy sauce
½ tbsp brown sugar
1 cup vegetable stock
Salt & Pepper
1. Bring medium pot of water to a boil. While waiting, dice your tempeh (if using) into ½ inch squares.
Once water is boiling, add tempeh, boil for 20 minutes. DO NOT SKIP THIS STEP IF USING TEMPEH!
2. In a large wok or sauté pan, over medium heat, add a dollop of olive oil. Once heated through, add diced onion and diced bell pepper. Cook, stirring occasionally, about 10 minutes.
3. Add garlic to sauté pan, cook about 30 seconds or until fragrant.
4. Add vegetable stock to wok. Add chopped broccoli. Stir, turn heat down to low, allow to cook down, stirring occasionally. 5. Drain tempeh. Add drained tempeh ingredients in wok. Add broken ramen noodles, chickpeas, soy sauce, 1 cup vegetable stock, brown sugar, salt, and pepper. Turn wok heat up to medium high, bring to a boil, allow liquid to boil until it begins to thicken to sauce consistency, this can take between 5 – 10 minutes. Stir frequently.
Taste and adjust seasoning.
Serve and enjoy! Buon Appetito!