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Place tempeh and ginger in a steamer basket. Sprinkle with fennel seeds and steam over boiling water for 20 to 30 minutes. Discard ginger after steaming.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, about 9 minutes. Drain and set aside.
Heat a wok or large skillet over high heat. Add oil and swirl to coat the surface of the wok. Add carrots and onion and stir-fry until vegetables begin to soften, about 3 minutes. Add peas, arame and cabbage and stir-fry for another 2 minutes. Stir in curry powder and tamari and cook for 1 minute more, stirring constantly. (If the mixture seems too dry, add water 1 tablespoon at a time.)
Add reserved tempeh and pasta. Stir to combine all ingredients and cook until heated through.