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–+ servings
Udon Noodle and Veggie Bowl

Savory Udon Noodle and Veggie Bowl for Quick Vegan Delight

This Udon Noodle and Veggie Bowl is a quick, vibrant meal bursting with flavors and plant-based goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Udon Noodles Cook according to package instructions
For the Veggies
  • 2 cups Broccoli Florets Substitute with bok choy or snow peas if desired
  • 1 cup Cremini Mushrooms Feel free to use button mushrooms as a replacement
For the Protein
  • 1 cup Tempeh Enjoy it as is or swap for tofu if preferred
For the Sauce
  • 1 tbsp Maple Syrup Try agave syrup as a plant-based alternative
  • 2 tbsp Soy Sauce Opt for low-sodium soy sauce for a healthier option
  • 2 tbsp White Miso Paste Tahini serves as a good substitute if necessary
  • 1 tbsp Roasted Garlic Paste Fresh minced garlic can be used as an alternative
  • 1 tbsp Toasted Sesame Oil Avoid substituting with regular oil
  • 1 tbsp Sambal Oelek Adjust according to your heat preference or use Sriracha
  • 1 tbsp Coconut Sugar Brown sugar can serve in its place
  • 1 tbsp Rice Vinegar Apple cider vinegar is a great substitute
For Seasoning
  • 0.5 tsp Salt Adjust based on personal preference
  • 0.25 tsp Pepper Feel free to modify this to suit your taste
  • 1 tbsp Onion Powder Swap for fresh onion if you desire a bolder taste
  • 1 tbsp Garlic Paste Replace it with fresh minced garlic (1 clove) if preferred

Equipment

  • skillet
  • Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of broccoli florets and 1 cup of sliced cremini mushrooms, sautéing for about 5-6 minutes until tender.
  2. In a bowl, combine ½ teaspoon of salt, ¼ teaspoon of pepper, 1 tablespoon of roasted garlic paste, and ½ teaspoon of onion powder. Sprinkle over the sautéed vegetables.
  3. In the same skillet, add 1 tablespoon of maple syrup and 2 tablespoons of soy sauce. Add 1 cup of cubed tempeh and cook for about 4-5 minutes until glazed.
  4. Bring a large pot of water to a boil and add your udon noodles, cooking according to package instructions—typically 3-4 minutes. Drain and rinse briefly under cold water.
  5. In a separate bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of soy sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic paste, 1 tablespoon of toasted sesame oil, and 1 tablespoon of sambal oelek. Mix well.
  6. Return the drained udon noodles to your skillet and pour in the prepared sauce. Toss gently over medium heat for about 2-3 minutes.
  7. Remove the skillet from the heat, fold in the sautéed vegetables and tempeh, and serve garnished with extra broccoli, cilantro, green onions, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 6gSugar: 6gVitamin A: 15IUVitamin C: 120mgCalcium: 8mgIron: 15mg

Notes

Avoid overcooking your udon noodles; they should be chewy. Customize veggies to your preference.

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