Ingredients
garlic
1tspThai chili jam paste
⅔tspbrown sugar
3pinchpepper,for sauce
1tbspsoy sauce
¼tspsoy sauce,for assembly
2tbspwater
½bunchspring onion
½bunchpak choy
½bunchbroccolini
⅔blocktempeh
1½cupspeas and corn mix
2udon noodles,single-serve
salt and pepper,to taste
Preparation
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 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-inch 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 tablespoon of 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 the tempeh mixture. Add 1⁄4 teaspoon of 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!
