| | Honey soy tempeh with udon
Honey soy tempeh with udon
Honey soy tempeh with udon 4.3-5 9
  • Calories: 1932 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. Combine the tempeh, garlic, 1 tablespoon honey and soy marinade and 1 teaspoon sesame oil in a bowl.
  2. 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.
  3. Cook the noodles in a large saucepan of boiling water following packet directions. Drain.
  4. Meanwhile, spray the wok with oil. Cook tempeh, in 2 batches, for 1-2 minutes each side or until golden and lightly caramelised.
  5. 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.


  • 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