Udon Noodle and Veggie Bowl
Ingredients
Vegetables
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Vegetable seasoning
- 1/2 tsp salt
- pepper to taste
- 2 Tbsp olive oil or avocado oil
- 1 tsp roasted garlic paste
- 1/2 tsp onion powder
Tempeh glaze
- 1 Tbsp maple syrup
- 1 Tbsp soy sauce
- tempeh
Noodle sauce
- 1/2 tsp white miso paste
- 2 Tbsp soy sauce
- 1/2 tsp onion powder
- 1 Tbsp garlic paste
- 1 tsp toasted sesame oil
- 2 Tbsp sambal oelek
- 1 tsp coconut sugar
- 1.5 tsp rice vinegar
Noodles
- udon noodles
Garnishes
- cilantro leaves
- green onions
- sesame seeds
Preparation
Lightly panfry the vegetables.
Mix the vegetable seasoning ingredients in a bowl, then add the vegetables and toss to coat.
Using the same pan, combine maple syrup and soy sauce, add tempeh, and sauté until the sauce thickens and becomes glossy, then remove.
Prepare udon noodles according to package instructions.
Mix all ingredients for the noodle sauce in a bowl.
Place the cooked noodles in a deep pan, pour the noodle sauce over them, and gently mix until evenly coated and warmed.
Fold in the coated vegetables.
Scoop into bowls, arrange the tempeh on top, add extra broccoli if desired, and sprinkle with cilantro, green onions, and sesame seeds.
