Teriyaki Mushroom Noodles

By BOSH! · 35 min

Ingredients

Instructions

1. Slice the mushrooms, shred the cabbage and cut the carrot into ribbons. Mix the harissa, grated ginger, vinegar and tamari. For the tempeh, grate the ginger and crush the garlic.
2. Boil the udon according to the packet, then drain and set aside.
3. Heat the oil in a wok and stir-fry the mushrooms, cabbage, carrot and edamame for 4 to 5 minutes until tender.
4. Add the noodles to the vegetables, pour over the harissa mixture and toss to coat.
5. In another pan, heat the sesame oil and fry the ginger and garlic for 30 seconds. Add the tempeh and cook 2 to 3 minutes per side. Drizzle in the tamari and maple syrup and toss until sticky.
6. Pile the noodles into bowls, top with the sticky tempeh and scatter with cashews, sesame seeds and spring onion.

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

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