Udon Noodle and Veggie Bowl
Ingredients
- udon noodles
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)
Tempeh glaze
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
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
In a medium bowl, gather 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. Mix well and toss with 1/2 head broccoli florets and 5 sliced cremini mushrooms to coat. Lightly panfry the vegetables.
Using the same pan, add 1 tablespoon maple syrup and 1 tablespoon soy sauce. Sauté the tempeh until the sauce thickens and becomes glossy. Remove from pan.
Cook the udon noodles according to the package instructions.
In a bowl, mix the sauce ingredients: 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 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.
