Gut-loving sweet & sour kimchi udon with smoky tempeh

Ready in under 20 minutes, this gut-friendly recipe is packed with fibre and live fermented kimchi and has 20g of supercharged protein per serving. A must-try for a tasty and nutritious dinner with minimal effort!

 

Ingredients:

Serves 2

1x Better Nature smoky tempeh block

2x quick cook udon noodle pouches

1 Cup mixed veg of your choice

~4 Tbsp The Cultured Collective Turmeric & Ginger Kimchi (~125g)

 

For the sauce:

1 Tbsp gochujang

1 Tbsp soy sauce

1 Tbsp honey/maple syrup (vegan option)

2 tsp sesame oil

1 garlic clove (minced)

 

Method:

1. Thinly slice your tempeh into 5mm strips.

2. Heat a pan over medium-high heat and add 1 Tbsp cooking oil of your choice. Add the tempeh pieces and cook for 4-5 minutes, stirring occasionally until golden brown.

3. Meanwhile place all sauce ingredients in a small bowl and mix well

4. Add the veg and cook for 2-3 minutes to soften

5. At this stage prep your udon according to packet instructions. (you want fresh, warm noodles, not sticky claggy ones)

6. Add the Kimchi and sauce to the pan and mix well. (if you prefer milder flavours and spice, add the kimchi to the pan at the same time as the vegetables)

7. Add the udon noodles and mix them with the rest of the ingredients.

8. Serve the noodles on a plate and garnish with spring onions and sesame seeds for extra plant points 💚 and a drizzle of sesame oil if you wish.

Enjoy!