- 5 ounces (140 g) dried udon or rice noodles (I used dried udon noodles)
- 8 ounces (225 g) tempeh
- 3 tablespoons (45 ml) dark soy sauce (see Fresh Tips ! below for substitutions) (I used the substitute)
- 1 teaspoon red pepper flakes
- 1/2 cup (120 ml) mirin (see Fresh Tips ! below for substitutions) (I used mirin)
- 1 tablespoon (15 ml) agave nectar (I used Madhava’s organic golden light 100% blue agave)
- 5 green onions
- 6 cloves garlic
- 2 tablespoons (30 ml) avocado oil, divided
- 1 tablespoon (15 g) minced ginger
- 1 (12-oz [340-g]) bag broccoli slaw
- 2 teaspoons (10 ml) toasted sesame oil
- 1 tablespoon sesame seeds
- Cook the noodles to package instructions. Dice the tempeh into small cubes while the noodles cook.
- Mix the dark soy sauce, red pepper flakes, mirin and agave in a bowl. Add the tempeh to the marinade (I start marinating the tempeh before the noodles get cooked).
- Dice the green onions (I just thinly sliced them). Keep the white and light green parts separate from the darker green ends. Thinly slice the garlic.
- Heat 1 tablespoon (15 ml) of avocado oil and the garlic in a pan over medium-high heat to infuse the oil with garlic flavor. Stir the garlic often so it doesn’t burn. Add the white and light green scallions, along with the minced ginger. Cook 1 to 2 minutes and then add the broccoli slaw. Cook until tender, about 5 minutes (I cooked the slaw for 5 minutes).
- While the slaw cooks, drain the udon. Rinse the noodles with cold water and then transfer them to a large bowl. Toss with sesame oil so the noodles don’t stick together.
- Transfer the broccoli slaw mixture to the bowl and then put the pan back on medium-high heat. Add another tablespoon (15 ml) of avocado oil to the pan. Use a slotted spoon to transfer the tempeh to the pan.
- Cook until dark and sticky, about 5 minutes. Stir a few times. Add the noodle/slaw mixture and remaining sauce. Toss until the noodles are coated and then add the green onions. Top with sesame seeds and serve !
- Substitute peanut oil or any cooking oil with a high smoke point for avocado oil, if needed. Make this healthier by using half the noodles and three bags of broccoli slaw instead !
- If you don’t have mirin, replace it with 1/2 cup (120 ml) of white wine and 2 tablespoons (30 ml) of agave nectar.
- If you don’t have dark soy sauce, use 2 tablespoons (30 ml) of soy sauce (I used reduced-sodium soy sauce) with 1 tablespoon of agave nectar.
- To make this recipe gluten-free, use gluten-free tamari instead of soy sauce.
This was good the first day, I like the level of heat with a subtle sweetness but the next day, mama mia it was fuckin’ delicious ! The flavors had a chance to merry and intensify making it taste that much better. It was good warm the first day but it was so much fuckin’ better served cold the next day, making this a great dish to serve on a hot summer day ! This is definitely one of my favorite summer recipes now ! I would recommend cooking this up the day before you plan on serving it.
This recipe came from “30-Minute Vegan” by Megan Sadd.
I wasn’t paid in any form to promote Madhava’s or “30-Minute Vegan” by Megan Sadd.
Take care y’all !