Udon Noodle And Veggie Bowl By @sculptedkitchen πŸ’šβ €β €

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Udon Noodle and Veggie Bowl by @sculptedkitchen πŸ’šβ €β €
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Vegetables (lightly panfry them):β €β €
1/2 head of broccoli florets.β €β €
5 cremini mushrooms, sliced.β €β €
in a medium bowl gather:β €β €
1/2 tsp of salt.β €β €
pepper to taste.β €β €
2 T of olive oil or avocado oil.β €β €
1 tsp of roasted garlic paste.β €β €
1/2 tsp of onion powderβ €β €
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Mix ingredients and then toss your vegetables inside. Toss to coat.β €β €
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Tempeh:β €β €
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.β €β €
Make Udon noodles as per packaging.β €β €
Ingredients for the sauce:β €β €
1/2 tsp of white miso paste.β €β €
2 T of soy sauce.β €β €
1/2 tsp of onion powder.β €β €
1 T of garlic paste.β €β €
1 tsp of toasted sesame oil.β €β €
2 T of sambal oelek.β €β €
1 tsp of coconut sugar.β €β €
1.5 tsp of rice vinegar.β €β €
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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.β €β €
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Tag a friend in the comments who’d love this! πŸ’›

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