Udon Noodle and Veggie Bowl
Ingredients
- Udon noodles
- Tempeh (pre-cut slices)
Vegetable components
- 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 glaze
- 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
Lightly panfry the vegetables.
Gather 1/2 tsp salt, pepper to taste, 2 tsp olive oil or avocado oil, 1 tsp roasted garlic paste, and 1/2 tsp onion powder in a medium bowl, mix, and toss the vegetables to coat.
Using the same pan, add 1 tsp maple syrup and 1 tsp soy sauce, and sauté the tempeh until the sauce becomes thick and glossy, then remove.
Make the udon noodles as per packaging instructions.
Mix all sauce ingredients in a bowl: 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, and 1.5 tsp rice vinegar.
When the 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 some into a bowl and arrange the tempeh.
Add extra broccoli to the side.
Sprinkle with cilantro leaves, green onions, and sesame seeds.
