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Udon Noodle and Veggie Bowl by @sculptedkitchen

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Vegetables (lightly panfry them)
1/2 head of broccoli florets.
5 cremini mushrooms, sliced.
in a medium bowl gather
1/2 tsp of salt.
pepper to taste.
2 T of olive oil or avocado oil.
1 tsp of roasted garlic paste.
1/2 tsp of onion powder

Mix ingredients and then toss your vegetables inside. Toss to coat.

Tempeh
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.
Make Udon noodles as per packaging.
Ingredients for the sauce
1/2 tsp of white miso paste.
2 T of soy sauce.
1/2 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.

Mix all 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.
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