Udon Noodle and Veggie Bowl
Ingredients
Vegetables
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Vegetable coating
- 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
- Tempeh (pre-cut slices)
Tempeh glaze
- 1 tbsp maple syrup
- 1 tbsp soy sauce
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 (as per packaging)
Garnishes
- Cilantro leaves
- Green onions
- Sesame seeds
Preparation
In a medium bowl, gather 1/2 tsp salt, pepper to taste, 2 tbsp olive oil or avocado oil, 1 tsp roasted garlic paste, and 1/2 tsp onion powder. Mix well to combine.
Toss the vegetables (1/2 head broccoli florets and 5 sliced cremini mushrooms) in the seasoning mixture to coat evenly.
Lightly panfry the seasoned vegetables.
Using the same pan, add 1 tbsp maple syrup and 1 tbsp soy sauce. Sauté the tempeh until the sauce thickens and becomes glossy, then remove from pan.
Prepare udon noodles according to package instructions.
In a bowl, mix the sauce ingredients: 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, and 1.5 tsp rice vinegar.
In a deep pan, place the cooked udon noodles. Pour the sauce over the noodles and gently mix until evenly coated and warmed through.
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.
