Recipe: Honey soy tempeh with udon
How to Make:
- Combine the tempeh, garlic, 1 tablespoon honey and soy marinade and 1 teaspoon sesame oil in a bowl.
- Heat a large wok or non-stick frying pan over medium-high heat. Add remaining 1 teaspoon sesame oil and swirl to coat the base. Add the broccolini and stir-fry for 1-2 minutes or until just tender but still crisp. Add the kale and stir-fry for 1 minute or until wilted. Transfer to a plate and cover to keep warm.
- Cook the noodles in a large saucepan of boiling water following packet directions. Drain.
- Meanwhile, spray the wok with oil. Cook tempeh, in 2 batches, for 1-2 minutes each side or until golden and lightly caramelised.
- Divide the noodles among serving bowls. Top with the tempeh and the broccolini mixture. Drizzle with the remaining 2 tbs honey and soy marinade. Sprinkle with almonds and serve drizzled with chilli sauce.
Time for preparing:
17 min.
Servings:
2
Ingredients:
- 300g tempeh, sliced
- 2 garlic cloves, crushed
- 60ml (1/4 cup) store-bought honey and soy marinade
- 2 teaspoon sesame oil
- 2 bunches broccolini, trimmed, sliced
- 120g baby kale
- 180g Hakubaku Udon Noodles
- 45g (1/4 cup) tamari almonds, coarsely chopped
- Sriracha chilli sauce, to serve
