Udon Noodle and Veggie Bowl
Ingredients
- Udon noodles (prepared as per package instructions)
- Tempeh (pre-cut slices)
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Vegetable seasoning
- 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 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
Preparation
In a medium bowl, mix the vegetable seasoning ingredients and toss the broccoli and mushrooms to coat.
Lightly panfry the coated vegetables until tender.
In the same pan, add maple syrup and soy sauce, then sauté the tempeh until the sauce thickens and becomes glossy, and remove from heat.
Cook the udon noodles according to the package instructions.
In a separate bowl, mix all the noodle sauce ingredients.
Place the cooked noodles in a deep pan, pour the sauce over them, and gently mix until evenly coated and warmed through.
Fold in the panfried vegetables.
Scoop the mixture into a bowl, arrange the sautéed tempeh on top, and add extra broccoli to the side if desired.
Sprinkle with cilantro leaves, green onions, and sesame seeds before serving.
Notes
Use pre-cut tempeh slices for convenience.
