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