Sweet-Chilli Udon Noodles With Tempeh And Asian Greens
5.0(1)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
garlic
1 teaspoon thai chilli jam paste
⅔ teaspoon brown sugar
3 pinches pepper, (for sauce)
1 tablespoon soy sauce
¼ teaspoon soy sauce, (for assembly)
2 tablespoons water
½ bunch spring onion
½ bunch pak choy
½ bunch broccolini
⅔ block tempeh
1 ½ cups peas and corn mix (225 g)
2 udon noodles, single-serve
salt and pepper, to taste
Nutrition Info
Calories 1097
Fat 17g
Carbs 183g
Fiber 12g
Sugar 8g
Protein 57g
How to Make It
1. Step
Combine minced garlic, chilli jam, brown sugar, pepper, soy sauce, water, and 1 chopped spring onion to a small bowl and stir to combine. Set aside to rest.
2. Step
Salt Tempeh block and cut into ½ in -1 cm cubes. Add to a preheated pan on high heat.
3. Step
Once lightly browned, add peas and corn. Continue cooking until golden-brown.
4. Step
Lower temperature of pan to medium-high heat and add a third of the sauce mixture to the pan. Stir to combine, remove from heat, transfer mixture into a bowl and set aside.
5. Step
Meanwhile, halve the pak choy leaves and cut both broccolini and spring onion into 1 ½ in -3 cm long pieces using a diagonal cut.
6. Step
Add about 1⁄2 cup of water to the pan that the tempeh was cooked in and scrape the remaining material from the pan over medium-high heat.
7. Step
Add broccolini stalks and bring water to the boil.
8. Step
Then, add the whites of the spring onion, broccolini heads and pak choy to the pan and reduce until soft, stirring occasionally.
9. Step
Add darker parts of spring onion and cover the pan, venting the lid and leaving a gap for the steam to escape until all water is gone. Remove from heat and set aside.
10. Step
Cut udon blocks in half and add to the same pan with 1 tbsp water over high heat.
11. Step
Add half of the remaining sauce mixture and heat until warmed. Then, add the remaining sauce mixture and sauté until cooked through. Remove from heat and set aside.
12. Step
Add water to the pan to deglaze and add back tempeh mixture. Add 1⁄4 tsp salt and pepper to the pan and mix. Cook until heated, then remove from heat.
13. Step
Serve noodles, then top with desired amount of greens and tempeh mix.
