Udon Noodle and Veggie Bowl
Ingredients
Vegetable mixture
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
- 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 glaze
- 1 package tempeh, sliced (pre-cut)
- 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
Noodles
- udon noodles, cooked according to package directions (1 serving)
Garnish
- fresh cilantro leaves
- green onions, sliced
- sesame seeds
Preparation
In a medium bowl, combine salt, pepper, olive oil, roasted garlic paste, and onion powder
Add broccoli florets and sliced mushrooms and toss to coat
Lightly panfry the coated vegetables
In the same pan, add maple syrup and soy sauce and sauté the tempeh until the sauce becomes thick and glossy; remove tempeh and set aside
Cook udon noodles according to package directions
In a bowl, mix white miso paste, soy sauce, onion powder, garlic paste, toasted sesame oil, sambal oelek, coconut sugar, and rice vinegar
Place cooked noodles in a deep pan, pour the sauce over, and gently mix until evenly coated and warm
Fold in the pan-fried vegetables
Scoop into a bowl, arrange the tempeh on top, and add extra broccoli to the side
Sprinkle with cilantro leaves, sliced green onions, and sesame seeds
