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 tsp olive oil or avocado oil
- 1 tsp roasted garlic paste
- 1/2 tsp onion powder
Tempeh components
- Tempeh (pre-cut slices)
- 1 tsp maple syrup
- 1 tsp soy sauce
Sauce
- 1/2 tsp white miso paste
- 2 tsp soy sauce
- 1/2 tsp onion powder
- 1 tsp garlic paste
- 1 tsp toasted sesame oil
- 2 tsp sambal oelek
- 1 tsp coconut sugar
- 1.5 tsp rice vinegar
Garnishes
- Cilantro leaves
- Green onions
- Sesame seeds
Preparation
Mix the vegetable seasoning ingredients and toss the vegetables to coat.
Lightly panfry the vegetables.
Using the same pan, add maple syrup and soy sauce, then sauté the tempeh until the sauce thickens and becomes glossy, then remove.
Cook udon noodles according to package instructions.
Mix all sauce ingredients in a bowl.
When noodles are done, place them in a deep pan.
Pour the sauce over the noodles and gently mix until evenly coated and warm.
Fold in the vegetables.
Scoop the mixture into a bowl and arrange the tempeh.
Add extra broccoli to the side if desired.
Sprinkle with cilantro leaves, green onions, and sesame seeds.
