Udon Noodle and Veggie Bowl

Ingredients

2 servings of udon noodles

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

4 oz Tempeh

1 T of maple syrup

1 T of soy 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 ½ tsp of rice vinegar.

Directions

Lightly panfry broccoli and mushrooms.

In a medium bowl, mix salt, pepper, oil, garlic paste and onion powder, and then toss your vegetables inside. Toss to coat.

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.

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.