Sticky Mushroom Udon Noodles

Name: Sticky Mushroom Udon Noodles
Total time: 30 min
Ingredients: 250 g Udon noodle; 1 tbsp Harissa; 2 inches Ginger, grated; 2 tsp Rice wine vinegar; 2 tbsp Tamari; 1 tbsp Oil; 300 g Button mushroom, sliced; ¼ Cabbage, shredded; 1 Carrot, peeled; 70 g Edamame bean; 1 tbsp Sesame oil; 200 g Tempeh, diced sliced; 2 cloves Garlic, crushed; 1 tbsp Maple syrup; Cashew, chopped; Sesame seed; Scallion, finely sliced

By BOSH! · 30 min

Ingredients

Udon noodle250 g
Harissa1 tbsp
Ginger · grated2 inches
Rice wine vinegar2 tsp
Tamari2 tbsp
Oil1 tbsp
Button mushroom · sliced300 g
Cabbage · shredded¼
Carrot · peeled1
Edamame bean70 g
Sesame oil1 tbsp
Tempeh · diced sliced200 g
Garlic · crushed2 cloves
Maple syrup1 tbsp
Cashew · chopped
Sesame seed
Scallion · finely sliced

Instructions

Cook the udon noodles following the packet instructions, drain, and set aside.
Heat the oil in a wok over medium-high heat. Stir-fry the mushrooms, cabbage, carrot and edamame for 4 to 5 minutes.
Add the cooked noodles to the pan, pour in the harissa mix, and toss everything together for 1 to 2 minutes.
In another pan, warm the sesame oil over medium heat. Fry the ginger and garlic for 30 seconds, then add the tempeh and cook for 2 to 3 minutes per side.
Drizzle over the tamari and maple syrup and toss to coat the tempeh in a sticky glaze.
Divide the noodles between bowls, top with the sticky tempeh, and finish with cashews, sesame seeds and spring onion.

Summarized from BOSH!'s video. Watch it for the details.

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