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CuisineAsianJapaneseHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanWokWeeknightVegetarianVeganDairy-FreeThai

Sweet-Chilli Udon Noodles With Tempeh And Asian Greens

Spice up your dinner game with these Sweet Chili Udon Noodles, featuring protein-packed tempeh and nutrient-rich Asian greens. This flavor-packed dish is a delightful fusion of savory and sweet, perfect for a quick weeknight meal or a fun weekend treat.

Jade Bawden
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sweet-Chilli Udon Noodles With Tempeh And Asian Greens
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sweet-Chilli Udon Noodles With Tempeh And Asian Greens

Ingredients

for 2 servings

  • garlic
  • 1 teaspoon thai chilli jam paste
  • ⅔ teaspoon brown sugar
  • 3 pinches pepper, (for sauce)
  • 1 tablespoon soy sauce
  • ¼ teaspoon soy sauce, (for assembly)
  • 2 tablespoons water
  • ½ bunch spring onion
  • ½ bunch pak choy
  • ½ bunch broccolini
  • ⅔ block tempeh
  • 1 ½ cups peas and corn mix (225 g)
  • 2 udon noodles, single-serve
  • salt and pepper, to taste

Nutrition Info

  • Calories 1097
  • Fat 17g
  • Carbs 183g
  • Fiber 12g
  • Sugar 8g
  • Protein 57g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Salt Tempeh block and cut into ½ in -1 cm cubes. Add to a preheated pan on high heat.
  3. Once lightly browned, add peas and corn. Continue cooking until golden-brown.
  4. 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.
  5. 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.
  6. 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.
  7. Add broccolini stalks and bring water to the boil.
  8. Then, add the whites of the spring onion, broccolini heads and pak choy to the pan and reduce until soft, stirring occasionally.
  9. 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.
  10. Cut udon blocks in half and add to the same pan with 1 tbsp water over high heat.
  11. 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.
  12. 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.
  13. Serve noodles, then top with desired amount of greens and tempeh mix.
  14. Enjoy!
  15. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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