Udon Noodle and Veggie Bowl
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Udon Noodle and Veggie Bowl

Udon Noodle and Veggie Bowl


Scale

Ingredients

Vegetables:

  • ½ head of broccoli florets.
  • 5 cremini mushrooms, sliced.
  • ½ tsp of salt.
  • pepper to taste.
  • 2 T of olive oil or avocado oil.
  • 1 tsp of roasted garlic paste.
  • ½ tsp of onion powder

Tempeh:

  • Tempeh
  • 1 T of maple syrup
  • 1 T of soy sauce

Sauce:

  • ½ tsp of white miso paste.
  • 2 T of soy sauce.
  • ½ tsp of onion powder.
  • 1 T of garlic paste.
  • 1 tsp of toasted sesame oil.
  • 2 T of sambal oelek.
  • 1 tsp of coconut sugar.
  • 1.5 tsp of rice vinegar.

Instructions

  1. Lightly panfry broccoli and mushrooms.
  2. In a medium bowl, mix salt, pepper, oil, garlic paste and onion powder, and then toss your vegetables inside. Toss to coat.
  3. Using the same pan, place 1 T of maple syrup and 1 T of soy sauce and sauté your tempeh until the sauce becomes thick and glossy. Remove. I buy pre cut slices of tempeh.
  4. Make Udon noodles as per packaging.
  5. Mix sauce ingredients in a bowl. When noodles are done, place them in a deep pan. Pour the sauce over the noodles and gently mix until evenly coated and warm. Fold in the vegetables. Scoop some into a bowl and arrange your tempeh. Add extra broccoli to the side. Sprinkle with cilantro leaves and green onions and sesame seeds.

Notes

Find more of Sarah’s recipes on @sculptedkitchen.

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