Monday, November 14, 2011

Fried Udon with Sesame Ginger Tempeh? Why yes, I think I will.

If we are anything in my household, we are a fried rice loving people.  Recently though, we have taken to substituting udon noodles in place of rice.  Nothing hits the spot like a bowl of udon noodles chock full of kale, broccoli, bell peppers, carrots, onions, ginger, garlic, zucchini, and Sesame Ginger Glazed tempeh.

I don’t just love eating this meal, I love the preparation.  It's easy and gives me a chance to unwind.  I love coming home from work, pouring myself a glass of wine (though there was no wine today as I am abstaining from alcohol this month), turning on some music, and then getting lost in the chopping of so many vegetables.   

Keep in mind when preparing this that you can add any of your favorite veggies to this or remove any of the ones I have listed.  If I wasn't cooking this for both J and myself I would put mushrooms in it.  J hates herself some mushrooms though (she can't get down with fungus) so I will always leave them out.

Sesame Ginger Tempeh Recipe:
3 Tbsp. fresh ginger, minced
One 8 oz. package tempeh, cut in to small cubes
2 tsp. sesame oil
2 Tbsp. shoyu (or tamari/soy sauce/Braggs)
6 cloves garlic
1 tsp. ume plum vinegar

Combine all of the ingredients in a shallow bowl/dish.  Marinate in the refrigerator for at least one hour and up to overnight.

Fried Udon Recipe:
2 Tbsp. Olive Oil
1 small yellow onion, diced  
3 medium carrots, diced 
6 cloves of garlic, minced 
1 Tbsp. fresh ginger, minced
2 bell peppers (whatever color you desire), diced
2 cups of broccoli florets, cut into bite size pieces
1 bunch of kale (I used purple kale because it is my favorite), stem removed and torn in to bite size pieces
2 medium zucchini, diced
Sesame Ginger Tempeh
1 package udon noodles, cooked according to instructions on package
3 Tbsp. shoyu (or tamari/soy sauce/Braggs) 

Heat olive oil over medium high heat either in large skillet or wok.  Add onion and carrots to the pan.  Stir frequently for about three minutes.  Next add garlic, ginger, and bell peppers to the mix.  Continue to stir for about two more minutes (or until onion starts to appear translucent).   Add the broccoli and kale and stir for about three minutes.  Finally, add the zucchini and the Sesame Ginger Tempeh and stir until the zucchini starts to soften and the tempeh is hot.

Stir in the udon noodles and shoyu sauce.  Saute another three minutes until the noodles are heated through.  Serve it up.  You'll probably want to add more shoyu to your own plate and don't forget the Sriracha Hot Chili sauce!

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