Udon Noodle And Veggie Bowl By @sculptedkitchen⠀

Udon Noodle and Veggie Bowl by @sculptedkitchen⠀


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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