Tempeh with Tea-Infused Udon Noodles
Udon noodles and tempeh are available at Asian markets.
Ingredients8 ounces tempeh (thin strips)
3 tablespoons olive oil
2 tablespoons pineapple juice
2 teaspoons balsamic vinegar
3 tablespoons green tea
8 ounces udon noodles
1 tablespoon sesame oil
1 bunch asparagus, bottoms trimmed and cut in half
1 cup diced shiitake mushroom caps
1 red bell pepper julienne
2 tablespoons sunflower seeds
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon minced ginger
Pinch of sea salt and black pepper
Nutrition FactsPer serving: 471 calories, 21 g fat (3 g saturated), 54 g carbohydrates, 22 g protein, 6 g fiber, 577 mg sodium (26% Daily Value).
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Directions1. In a bowl, marinate tempeh in 2 tablespoons olive oil, juice, and balsamic vinegar for 1 hour.
2. Bring 6 cups of water to a near boil. Remove from heat and steep tea for 5 minutes. Strain leaves and set aside. Bring tea water to a boil. Stir in noodles, reduce heat, cover, and simmer 6 minutes. Drain and set aside.
3. Heat remaining olive oil in a sauté pan over medium-high heat and cook tempeh, stirring frequently, about 5 minutes. Remove and cover. Heat sesame oil over medium-high heat and cook asparagus for 2 minutes. Add mushrooms and pepper and cook until veggies are slightly soft. Reduce heat to medium-low and mix in noodles, 1 tablespoon tea leaves, and remaining ingredients; cook until heated throughout.
4. Place noodles on serving dish and top with tempeh.