Teriyaki Tempeh and Noodle Bowl
This bowl brings a mix of sweet, savory, and earthy flavors and tender and toothy textures, with teriyaki-glazed tempeh, sauteed broccoli, carrots, and shiitake mushrooms atop rice noodles.
Servings
Produce
Garlic
2 1 Clove
Yellow Onion
1/2 0.25 Whole
Waltham 29 Broccoli
8 4 oz
Carrot
6 3 oz
Shiitake mushrooms
6 3 oz
Protein & more
Sesame Seeds
0.25 0.13 oz
Tempeh
1 0.5 Package
Stir Fry Rice Noodles
1 0.5 Package
Pantry items
Sesame oil
1 0.5 tablespoon
Cornstarch
3 1.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Teriyaki Sauce Base - Vegan
Tamari
1/4 0.125 cup
Minced Ginger
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Brown sugar, dark
1 0.5 tablespoon
Agave
2 1 tablespoon
Prep ahead (optional)
a. Cut shiitake mushrooms into ¼”-thick slices. b. Chop broccoli into small bite-sized florets; thinly slice or small dice tender stems. c. Cut carrots into ¼”-thick coins. d. Thinly slice garlic and yellow onion.
Instructions
1
Cook teriyaki sauce:
a. In a medium saucepan over medium-high heat, add vegan teriyaki sauce base. Cover and bring to a low boil.
b. Meanwhile, in a small bowl, mix 1 cup water and 2 tbsp cornstarch (½ cup water and 1 tbsp cornstarch for 2-person portion). Whisk vigorously.
c. Stir cornstarch mix, or slurry, into vegan teriyaki sauce base. Reduce heat to medium; cook until sauce is syrupy, about 10-12 minutes.
2
Cook rice noodles:
a. In a large saucepan over medium-high heat, add 8 cups water and 1 tsp salt. Cover and bring to a boil.
b. Add rice noodles; stir to avoid sticking. Cook until al dente, stirring occasionally, about 2-3 minutes. Drain and toss with drizzle of sesame oil or olive oil. Set aside.
3
While waiting for noodle water to boil, cook vegetables:
a. In a large sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil.
b. When the pan is hot, add yellow onion (thinly sliced), garlic (thinly slice), carrots (¼”-thick coins), and broccoli stems (thinly slice or small dice); cook until onion is translucent, about 2-3 minutes.
c. Add shiitake mushrooms (¼”-thick slices), broccoli florets (small bite-sized), and 2-3 tbsp water. Stir-fry until vegetables are caramelized and just fork-tender, about 3-4 minutes.
d. Add rice noodles and sesame seeds; toss with vegetables. Divide noodles and vegetables among plates or add to serving bowl.
4
Cook tempeh:
a. Slice tempeh into ½-1” thick slices.
b. In a sauté pan over medium-high heat, add 1-2 tbsp sesame oil or olive oil. When pan is hot, add tempeh. Caramelize, 1-2 minutes each side.
5
Serve:
a. Divide noodles and vegetables among plates or add to a serving bowl. Top with tempeh.
b. Drizzle vegan teriyaki sauce over, well, everything. It’s so delicious, you will want it on everything.
Chef's notes
A slurry is a mixture of cornstarch and broth or liquid that is mixed together in a small bowl and then stirred in to the larger recipe. This will thicken the sauce without the risk of cornstarch causing lumps.
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:
Johnson’s Backyard Garden,
Austin TX
Austin TX
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
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX