This is a favorite of my family to enjoy during the summer.
This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:
- Ingredients
- 5 oz. dried udon or rice noodles
- 8 oz. tempeh
- 2 Tbsp. soy sauce
- 1 tsp. red pepper flakes
- 1/2 cup mirin
- 2 Tbsp. agave nectar (I used golden light 100% blue agave)
- 5 green onions
- 6 cloves garlic
- 2 Tbsp. avocado oil, divided
- 1 Tbsp. minced ginger
- 1 (12-oz.) bag broccoli slaw
- 2 tsp. toasted sesame oil
Take care y’all !
