Spicy Udon Stir-Fry With Ground & Cabbage

Flipping through Plant-Powered Protein by Nava Atlas, I came across this recipe and the picture that accompanied it looked so good, I wanted to try it out for myself.

This recipe is not something you want to make if you’ve only got 15 minutes to whip something up but it did turn out to be as tasty as I’d hoped it would be. The cabbage and peanuts add a nice crunch in contrast to the softer udon noodles and mushroom-tempeh chorizo mixture. While it was flavorful, I didn’t think it was spicy enough so I used additional sriracha after I was done taking pictures.

I hope y’all like this as much as I did if you ever try making it yourself !

I was not paid in any form to promote this recipe/cookbook.

Take care y’all !

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Garlicky Tempeh Noodles

This is a favorite of my family to enjoy during the summer.

This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:

  • Ingredients
    • 5 oz. dried udon or rice noodles
    • 8 oz. tempeh
    • 2 Tbsp. soy sauce
    • 1 tsp. red pepper flakes
    • 1/2 cup mirin
    • 2 Tbsp. agave nectar (I used golden light 100% blue agave)
    • 5 green onions
    • 6 cloves garlic
    • 2 Tbsp. avocado oil, divided
    • 1 Tbsp. minced ginger
    • 1 (12-oz.) bag broccoli slaw
    • 2 tsp. toasted sesame oil

Take care y’all !