Honey Soy Tempeh With Udon

Ready, set, go! This flavour packed Asian-inspired vegetarian dinner will be in the region of the table in 17-minutes.

The ingredient of Honey Soy Tempeh With Udon

• 300g tempeh sliced
• 2 garlic cloves crushed
• 60ml 1 4 cup store bought honey and soy marinade
• 2 tsp 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 service

The Instruction of honey soy tempeh with udon

• swell 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 higher than medium high heat increase be credited with steadfast 1 teaspoon sesame oil and swirl to coat the base build up the broccolini and stir fry for 1 2u00a0minutes or until just pain but still crisp go to 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 in the same way as oil cook tempeh in 2 batches for 1 2 minutes each side or until golden and lightly caramelised
• divide the noodles among serving bowls peak later the tempeh and the broccolini mixture drizzle taking into consideration the remaining 2 tbs honey and soy marinade sprinkle past almonds and help drizzled afterward chilli sauce

Nutritions of Honey Soy Tempeh With Udon

calories: 461 748 calories
calories: 21 grams fat
calories: 5 grams saturated fat
calories: 41 grams carbohydrates
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calories: 21 grams protein
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