Making Blood Orange + Sesame Tempeh Noodle Stir-Fry

Looking for a simple to prepare vegan meal that's perfect for a busy weeknight dinner, or can be made in advance for meal prep? This fresh and flavorful Blood Orange + Sesame Tempeh Noodle Stir-Fry gets high marks in all categories. This delicious plant-based dish was made produce from Hungry Harvest, a produce and grocery delivery service committed to fighting food waste and hunger.

Hungry harvest believes that "nutritious food is a right, not a privilege." That's why they work to close gaps in food access by "supporting our reduced-cost Produce in a SNAP Markets & donations to local hunger-solving organizations." They also work to distribute fresh produce that would otherwise be discarded "whose only crime is being a little off-size, off-color, a little ugly or a little overproduced." Their important mission make it easier and more affordable to to create incredibly delicious and nutritious meals!

Want to learn how to make this bright and savory stir-fry for yourself? Watch the demo and check out the full recipe below.

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Blood Orange + Sesame Tempeh Noodle Stir-Fry

Prep Time: 25 minutes

Servings: 2


Blood Orange + Sesame Sauce

  • 2 blood oranges, juiced with pulp

  • 1 tsp. sesame seeds, I used a mixture of black and white

  • 1/2 Tbsp. apple cider vinegar

  • 1/2 tsp. sesame oil

  • 2 Tbsp. + 1 tsp tamari or soy sauce

  • 1 1/2 Tbsp. agave nectar or maple syrup

  • 1/4 tsp. ground ginger

  • 2 Tbsp. water

  • 1 Tbsp. cornstarch or tapioca starch


  • 4 oz tempeh, cut into 1/2 inch cubes

  • 3 cups medium broccoli florets

  • 2 cups sugar snap peas

  • 2 cups sliced yellow squash

  • 4 oz noodles of choice, prepared according to package instructions

  • Sliced scallions and chopped parsley for garnish, optional


  1. Add all of the sauce ingredients and 2 Tbsp. of the tamari or soy sauce to a bowl and whisk until well combined. Taste and adjust salt, sweetness, and tartness levels to your preference and set aside.

  2. Bring water to a boil in a large sauce pan and steam vegetables for abou