1. Put oil in deep skilled on medium heat. When hot, use 2 forks or your fingers to crumble the tempeh into the hot oil. Cook, stirring frequently and scraping up any browned bits, until the tempeh begins to color and gets crisp on all sides, about 5 min. Stir in the ginger and garlic and sprinkle with salt and pepper. Keep cooking and stirring until the vegetables soften and the tempeh is deeply colored, another minute or two. Stir in the curry powder.
2. Add the stock and coconut milk. Turn the heat to high and bring to a boil. Lower the heat so that the mixture bubbles somewhat assertively. Leave uncovered and cook, stirring occasionally, until the liquid thickens a bit, about 10 min.
3. Stir in the cabbage and give it a minute or two to wilt. Add noodles, basil, scallion, and when mixture just begins to bubble again, taste and adjust seasoning, and serve.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 1915.3mg||66 %|
|Potassium 416.9mg||11 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 30.1g|
|Protein 9.6g||14 %|
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Calories per serving: 335
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