Honey and Soy Tempeh Noodles
Garlicky stir-fried veggies and Udon noodles are complemented by tempeh flavored with a sweet and salty honey-soy marinade. Roll up your sleeves for this lip-smacking delicacy.
Servings
Produce
Garlic (Organic)
2 1 Clove
Broccoli (Organic)
6 3 oz
Kale (Organic)
4 2 oz
Carrot (Organic)
3 1.5 oz
Spinach (Organic)
3 1.5 oz
Green onion
2 1 oz
Protein & more
Tempeh
1 0.5 lb
Udon noodles
1 0.5 Package
Sliced almonds
1.5 0.75 oz
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Honey and Soy Marinade
Tamari
3 1.5 tablespoon
Honey
3 1.5 tablespoon
Sriracha
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Water
3 1.5 tablespoon
Prep ahead (optional)
a. Chop broccoli into bite-sized florets. b. Chop spinach and kale leaves bite sized, compost stems. c. Peel carrots, chop into matchsticks. d. Thinly slice green onion. e. Mince garlic.
Instructions
1
Marinate the tempeh:
a. Chop tempeh into 1" pieces.
b. In a bowl, add the tempeh, half of the honey and soy marinade and ½ tsp salt. Coat evenly.
2
Cook udon noodles:
a. In large saucepan or dutch oven over high heat, add 10 cups water (5 cups for 2-person portions). Cover and bring to a boil.
b. Add udon noodles; stir immediately to avoid sticking. Cook until tender, only about 2 minutes.
c. Drain and keep aside.
3
Cook the vegetables:
a, Heat 1 tbsp sesame oil (or olive oil) in a saute pan. Add the broccoli (chop bite sized florets), carrots (peel, chop into matchsticks), garlic (mince) and ½ tsp salt. Saute for 3-4 minutes.
b. Add kale (chop leaves bite sized) and saute for 2 more minutes.
c. Add spinach and continue cooking until spinach wilts.
d. Remove into a bowl and cover to keep warm.
4
Cook the tempeh:
a. In the same saute pan, heat 1 tbsp sesame oil (or olive oil). Add the tempeh and cook for 3-4 minutes or until lightly caramelized.
5
Serve:
a. Heat a small saute pan. Add the sliced almonds. Toast for 1-2 minutes. Watch closely.
b. Divide udon noodles into bowls. Drizzle the remaining honey and soy marinade over. Top with tempeh and vegetables.
c. Garnish with green onion (thinly slice) and toasted almonds. Enjoy!
Chef's notes
If tempeh is not the protein of your choice, you can use tofu instead.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA