Sweet-Chilli Udon Noodles With Tempeh And Asian Greens

Instructions

• Combine minced garlic, chilli jam, brown sugar, pepper, soy sauce, water, and 1 chopped spring onion to a small bowl and stir to combine. Set aside to rest.
• Salt Tempeh block and cut into ½ in -1 cm cubes. Add to a preheated pan on high heat.
• Once lightly browned, add peas and corn. Continue cooking until golden-brown.
• Lower temperature of pan to medium-high heat and add a third of the sauce mixture to the pan. Stir to combine, remove from heat, transfer mixture into a bowl and set aside.
• Meanwhile, halve the pak choy leaves and cut both broccolini and spring onion into 1 ½ in -3 cm long pieces using a diagonal cut.
• Add about 1⁄2 cup of water to the pan that the tempeh was cooked in and scrape the remaining material from the pan over medium-high heat.
• Add broccolini stalks and bring water to the boil.
• Then, add the whites of the spring onion, broccolini heads and pak choy to the pan and reduce until soft, stirring occasionally.
• Add darker parts of spring onion and cover the pan, venting the lid and leaving a gap for the steam to escape until all water is gone. Remove from heat and set aside.
• Cut udon blocks in half and add to the same pan with 1 tbsp water over high heat.
• Add half of the remaining sauce mixture and heat until warmed. Then, add the remaining sauce mixture and sauté until cooked through. Remove from heat and set aside.
• Add water to the pan to deglaze and add back tempeh mixture. Add 1⁄4 tsp salt and pepper to the pan and mix. Cook until heated, then remove from heat.
• Serve noodles, then top with desired amount of greens and tempeh mix.
• Enjoy!