Pancit with Tempeh
This traditional Filipino noodle dish features fall vegetables like cabbage and kale and is garnished with cilantro and a squeeze of lemon.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Brunswick Cabbage
6 3 oz
Lemon
1 0.5 Whole
Cilantro (Organic)
0.5 0.25 oz
Kale (Organic)
3 1.5 oz
Carrot (Organic)
3 1.5 oz
Protein & more
Brown Rice Noodles
1 0.5 Package
Tempeh
1 0.5 lb
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1/2 0.25 teaspoon
Tamari
To Taste
Spice mix
Pancit sauce
Tamari
2 1 tablespoon
Sesame oil
1 0.5 tablespoon
Brown sugar, light
2 1 teaspoon
Sriracha
1 0.5 teaspoon
Prep ahead (optional)
a. Remove tough stems from kale, stack leaves, roll, and slice into thin ribbons. b. Thinly slice cabbage. c. ¼” dice yellow onion. d. Peel carrots and continue using peeler to cut ribbons. e. Rough chop cilantro stems and leaves. f. Mince garlic. g. Quarter lemon for garnish.
Instructions
1
Cook noodles:
a. In large saucepan over high heat, add 6 cups water. Cover and bring to a boil.
b. When boiling, add brown rice noodles; stir immediately to avoid sticking. Cook until al dente, about 10 minutes. Drain and set aside until ready to add to sauté pan.
2
Cook pancit:
a. Cut tempeh into ¼-½”-thick strips or pieces. Season with salt or tamari.
b. In large sauté pan over medium high heat, add 1 tbsp olive oil. Add tempeh pieces. Stir-fry until tempeh caramelizes, about 2-3 minutes each side. Remove from pan and set aside.
c. Add yellow onion (¼” dice or thinly slice) and garlic (mince) to pan. Stir-fry until onion is translucent, about 2 minutes.
d. Add carrots (peel and continue using peeler to cut thin ribbons), cabbage (thinly slice), and kale (remove tough stems, stack leaves, roll, and slice into ribbons). Stir-fry until vegetables soften, about 3-4 minutes.
e. Add brown rice noodles, pancit sauce, and tempeh. Using tongs, toss to combine and coat noodles with sauce. Cook until sauce and noodles are warmed through, about 2-3 minutes.
3
Serve:
a. Divide pancit with tempeh among plates. Garnish with a squeeze of lemon and cilantro (rough chop stems and leaves).
Chef's notes
If you aren't a tempeh fan, tofu works beautifully in this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX