Udon Noodle and Veggie Bowl
Ingredients
Vegetables
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Vegetable seasoning
- 1/2 teaspoon salt
- pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon roasted garlic paste
- 1/2 teaspoon onion powder
Tempeh
- tempeh (pre-cut slices)
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
Udon noodles
- udon noodles
Sauce
- 1/2 teaspoon white miso paste
- 2 tablespoons soy sauce
- 1/2 teaspoon onion powder
- 1 tablespoon garlic paste
- 1 teaspoon toasted sesame oil
- 2 tablespoons sambal oelek
- 1 teaspoon coconut sugar
- 1.5 teaspoons rice vinegar
Garnishes
- cilantro leaves
- green onions
- sesame seeds
Preparation
Mix the vegetable seasoning ingredients in a medium bowl: 1/2 teaspoon salt, pepper to taste, 2 tablespoons olive oil or avocado oil, 1 teaspoon roasted garlic paste, and 1/2 teaspoon onion powder.
Toss the broccoli florets and sliced cremini mushrooms in the seasoning to coat.
Lightly panfry the coated vegetables.
In the same pan, combine 1 tablespoon maple syrup and 1 tablespoon soy sauce.
Add tempeh and sauté until the sauce thickens and becomes glossy, then remove from heat.
Cook udon noodles according to package instructions.
Mix the sauce ingredients in a bowl: 1/2 teaspoon white miso paste, 2 tablespoons soy sauce, 1/2 teaspoon onion powder, 1 tablespoon garlic paste, 1 teaspoon toasted sesame oil, 2 tablespoons sambal oelek, 1 teaspoon coconut sugar, and 1.5 teaspoons rice vinegar.
Place the cooked noodles in a deep pan, pour the sauce over them, and gently mix until evenly coated and warmed.
Fold in the panfried vegetables.
Scoop the mixture into a bowl and arrange the tempeh on top.
Add extra broccoli to the side if desired.
Sprinkle with cilantro leaves, green onions, and sesame seeds.
