Sweet-Chili Udon Noodles Recipe with Tempeh

Udon noodles served with a sweet chili sauce, mixed with crisp Asian greens and tempeh for added protein. This dish brings together classic Asian flavors in a bowl you'll want to dive into. A simple recipe with a symphony of flavors.

sweet-chilli udon noodles with tempeh and asian greens recipe

Photos of Sweet-Chili Udon Noodles With Tempeh And Asian Greens Recipe

Tempeh may not be a staple in your kitchen, but it's a highly nutritious soy product that's a great source of plant-based protein. You can find it in the refrigerated section of most supermarkets or in health food stores. The Thai chili jam paste and Udon noodles are available in the Asian aisle of most grocery stores or at an Asian supermarket. Asian greens like Pak Choy and Broccolini are generally available in the produce section.

Ingredients for Sweet-Chili Udon Noodles with Tempeh and Asian Greens

Garlic: Adds a robust depth of flavor to the dish.

Thai chili jam paste: Gives a spicy and sweet flavor note.

Brown sugar: Balances out the heat and adds a hint of sweetness.

Pepper: Provides a spicy kick.

Soy sauce: Enhances the overall savory flavors of the dish.

Spring onion: Adds a fresh, slightly sharp flavor.

Pak choy: A type of Asian green that gives the dish a slight crunch.

Broccolini: A hybrid vegetable that brings a unique texture and flavor to the dish.

Tempeh: A soy-based protein source that absorbs flavors well.

Peas and corn mix: Adds color, texture, and sweet flavor.

Udon Noodles: Thick wheat noodles with a soft, chewy texture that carries the sauce well.

Salt: Enhances the flavors of the other ingredients.

One reader, Erick Keeney says:

This sweet-chili udon noodles with tempeh and Asian greens recipe is a game-changer! The flavors are a perfect balance of sweet and spicy, and the tempeh adds a delightful texture. The dish is easy to prepare and absolutely delicious. I highly recommend trying it out for a delightful and satisfying meal.

Erick Keeney

Key Techniques for Preparing Sweet-Chili Udon Noodles

How to prepare the sauce: Combine minced garlic, chili jam, brown sugar, pepper, soy sauce, water, and chopped spring onion in a small bowl and stir to combine. Set aside to rest.

How to cook tempeh and vegetables: Salt the tempeh block and cut it into ½ inch cubes. Add to a preheated pan on high heat. Once lightly browned, add peas and corn and continue cooking until golden brown. Lower the temperature of the pan to medium-high heat and add a third of the sauce mixture to the pan. Stir to combine, remove from heat, transfer the mixture into a bowl, and set aside.

How to cook Asian greens: Halve the pak choy leaves and cut both broccolini and spring onion into 1 ½-inch long pieces using a diagonal cut. Add about ½ cup of water to the pan that the tempeh was cooked in and scrape the remaining material from the pan over medium-high heat. Add broccolini stalks and bring water to a boil. Then, add the whites of the spring onion, broccolini heads, and pak choy to the pan and reduce until soft, stirring occasionally. Add the darker parts of spring onion and cover the pan, venting the lid and leaving a gap for the steam to escape until all water is gone. Remove from heat and set aside.

How to cook udon noodles: Cut udon blocks in half and add to the same pan with 1 tablespoon of water over high heat. Add half of the remaining sauce mixture and heat until warmed. Then, add the remaining sauce mixture and sauté until cooked through. Remove from heat and set aside.

How to combine and serve: Add water to the pan to deglaze and add back the tempeh mixture. Add ¼ teaspoon of salt and pepper to the pan and mix. Cook until heated, then remove from heat. Serve noodles, then top with the desired amount of greens and tempeh mix. Enjoy!

How To Make Sweet-Chilli Udon Noodles With Tempeh

Try these udon noodles that have the right balance of sweet and chili flavor that is full of umami. Add tempeh for a light, fermented taste.

Preparation:

Cooking:

Total:

Serves:

Ingredients

garlic
1tspThai chili jam paste
⅔tspbrown sugar
3pinchpepper,for sauce
1tbspsoy sauce
¼tspsoy sauce,for assembly
2tbspwater
½bunchspring onion
½bunchpak choy
½bunchbroccolini
⅔blocktempeh
1½cupspeas and corn mix
2udon noodles,single-serve
salt and pepper,to taste

Instructions

Combine minced garlic, chilli jam, brown sugar, pepper, soy sauce, water, and 1 chopped spring onion to a small bowl and stir to combine. Set aside to rest.
Salt Tempeh block and cut into ½ in cubes. Add to a preheated pan on high heat.
Once lightly browned, add peas and corn. Continue cooking until golden brown.
Lower temperature of pan to medium-high heat and add a third of the sauce mixture to the pan. Stir to combine, remove from heat, transfer mixture into a bowl and set aside.
Meanwhile, halve the pak choy leaves and cut both broccolini and spring onion into 1 ½-inch long pieces using a diagonal cut.
Add about 1⁄2 cup of water to the pan that the tempeh was cooked in and scrape the remaining material from the pan over medium-high heat.
Add broccolini stalks and bring water to the boil.
Then, add the whites of the spring onion, broccolini heads and pak choy to the pan and reduce until soft, stirring occasionally.
Add darker parts of spring onion and cover the pan, venting the lid and leaving a gap for the steam to escape until all water is gone. Remove from heat and set aside.
Cut udon blocks in half and add to the same pan with 1 tablespoon of water over high heat.
Add half of the remaining sauce mixture and heat until warmed. Then, add the remaining sauce mixture and sauté until cooked through. Remove from heat and set aside.
Add water to the pan to deglaze and add back the tempeh mixture. Add 1⁄4 teaspoon of salt and pepper to the pan and mix. Cook until heated, then remove from heat.
Serve noodles, then top with desired amount of greens and tempeh mix.
Enjoy!

Nutrition

Calories: 328.17kcal
Fat: 2.88g
Saturated Fat: 0.57g
Trans Fat: 0.01g
Monounsaturated Fat: 0.58g
Polyunsaturated Fat: 0.95g
Carbohydrates: 65.89g
Fiber: 13.47g
Sugar: 19.31g
Protein: 17.41g
Sodium: 1035.31mg
Calcium: 139.01mg
Potassium: 1222.24mg
Iron: 4.24mg
Vitamin A: 112.77µg
Vitamin C: 192.50mg

Helpful Technique for Perfecting Udon Noodles with Tempeh

When cooking with tempeh, it's important to remember that it can easily absorb the flavors of the other ingredients it's cooked with. Therefore, marinating it in the sauce mixture before cooking can enhance its flavor. Also, when cooking udon noodles, be careful not to overcook them as they can quickly become too soft. They should be cooked until they are just tender, or 'al dente'. Lastly, when cooking the greens, adding them in stages according to their cooking times ensures that all the vegetables are cooked perfectly.

Time-Saving Tips for Making This Udon Noodle Recipe

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

One-pot cooking: Opt for recipes that allow you to cook everything in one pot or pan to minimize cleanup time.

Multitask: While one component is cooking, use that time to prep the next ingredient to maximize efficiency.

Use kitchen tools: Utilize kitchen gadgets like food processors or mandolines to speed up the prep work.

Organize ingredients: Arrange all the ingredients and tools needed for the recipe before you start cooking to avoid last-minute searches.

Substitute Ingredients For Sweet-Chili Udon Noodles With Tempeh And Asian Greens Recipe

garlic - Substitute with shallots: Shallots can provide a similar aromatic flavor to the dish, and they can be finely chopped or minced to replace the garlic in the recipe.
thai chili jam paste - Substitute with sriracha: Sriracha can add a spicy and sweet flavor similar to the Thai chili jam paste, and it can be used in a similar quantity to achieve the desired heat level in the dish.
brown sugar - Substitute with honey: Honey can add sweetness to the dish and also provide a slightly different flavor profile, enhancing the overall taste of the noodles.
pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly different flavor to the dish.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and can provide a similar savory and umami flavor to the dish.
soy sauce - Substitute with coconut aminos: Coconut aminos can be used as a soy sauce alternative, offering a slightly sweeter flavor and a lower sodium content.
spring onion - Substitute with leeks: Leeks can provide a milder onion flavor and a similar texture to spring onions, making them a suitable substitute in the recipe.
pak choy - Substitute with bok choy: Bok choy can be used as a substitute for pak choy, offering a similar taste and texture to the dish.
broccolini - Substitute with asparagus: Asparagus can be used as a substitute for broccolini, providing a similar crunch and a fresh, green flavor to the dish.
tempeh - Substitute with tofu: Tofu can be used as a substitute for tempeh, offering a similar protein source and a neutral flavor that can absorb the other flavors in the dish.
peas and corn mix - Substitute with edamame: Edamame can be used as a substitute for peas and corn mix, providing a similar texture and adding a pop of color and flavor to the dish.
udon noodles - Substitute with soba noodles: Soba noodles can be used as a substitute for udon noodles, offering a different texture and a nutty flavor to the dish.

How to Beautifully Present These Sweet-Chili Udon Noodles

Elevate the plating: Carefully arrange the udon noodles in a nest-like shape, creating height and visual interest on the plate.
Garnish with precision: Sprinkle the dish with finely chopped spring onions and a sprinkle of sesame seeds for a pop of color and texture.
Incorporate contrasting colors: Place the vibrant green Asian greens alongside the golden-brown tempeh for a visually striking presentation.
Create balance: Ensure that the tempeh, noodles, and greens are proportionally distributed on the plate, creating a harmonious balance of flavors and textures.
Utilize negative space: Allow the plate to breathe by strategically leaving some areas empty, enhancing the overall visual appeal of the dish.
Highlight the sauce: Drizzle the sweet-chili sauce over the noodles and tempeh, using a delicate hand to create an artful design on the plate.
Emphasize elegance: Use minimalist plating techniques to showcase the natural beauty of the ingredients, allowing the dish to speak for itself.

Essential Kitchen Tools for Making Udon Noodles with Tempeh

Garlic press: A tool used to crush and mince garlic cloves with ease.
Wok: A versatile round-bottomed cooking vessel used in stir-frying, steaming, pan-frying, and more.
Pan: A flat-bottomed cooking tool used for sautéing, frying, and searing ingredients.
Knife: A sharp cutting tool used for slicing and dicing ingredients.
Cutting board: A flat board used for cutting and preparing ingredients.
Spatula: A cooking tool with a broad, flat, flexible blade used for flipping and spreading.
Tongs: A gripping tool used for picking up and handling hot or delicate ingredients.
Pot: A deep cooking vessel used for boiling, simmering, and stewing.

Storing and Freezing Tips for Sweet-Chili Udon Noodles

Let the sweet-chili udon noodles with tempeh and asian greens cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 3-4 days.
If you want to freeze the dish, it's best to store the udon noodles, tempeh, and asian greens separately in freezer-safe containers or bags. This will help maintain their texture and flavor when reheated.
When freezing the udon noodles, toss them with a little bit of oil to prevent them from sticking together. Store them in a freezer-safe bag or container for up to 2 months.
The cooked tempeh can be frozen in an airtight container for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it up in a pan with a little bit of oil or water.
Blanch the asian greens before freezing to help preserve their color and texture. After blanching, shock them in an ice bath, drain well, and store them in a freezer-safe bag or container for up to 2 months.
When you're ready to enjoy the frozen meal, thaw the components in the refrigerator overnight. Reheat the udon noodles and tempeh in a pan with a splash of water or oil, and steam or stir-fry the asian greens until heated through.
Keep in mind that the texture of the udon noodles and asian greens may change slightly after being frozen and reheated, but the dish will still be delicious and satisfying.

How To Reheat Leftover Udon Noodles

Reheat the udon noodles in a pan with a splash of water over medium heat until warmed through. This will help prevent the noodles from drying out or becoming too sticky.
For the tempeh and vegetable mixture, reheat in a separate pan over medium heat with a small amount of oil or water until heated through. Stir occasionally to ensure even heating and to prevent burning.
If you prefer a crispier texture for the tempeh, you can reheat it in the oven. Preheat the oven to 350°F (175°C), spread the tempeh mixture on a baking sheet, and bake for 10-15 minutes or until heated through and slightly crispy.
Alternatively, you can reheat both the noodles and the tempeh mixture in the microwave. Place them in separate microwave-safe dishes, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until heated through.
To maintain the best texture and flavor, avoid reheating the pak choy and broccolini for too long, as they may become overcooked and mushy. If desired, you can quickly stir-fry them in a hot pan with a small amount of oil to refresh their texture and color.
When reheating, you may find that the dish has lost some of its original sauciness. To rectify this, you can prepare a small batch of the sauce (garlic, chili jam, brown sugar, soy sauce, and water) and stir it into the reheated components as needed.
Lastly, garnish the reheated dish with freshly chopped spring onions to add a pop of color and a fresh, vibrant flavor to the meal.

Interesting Trivia About Udon Noodles and Tempeh

The udon noodles in this recipe are a type of thick wheat flour noodle commonly used in Japanese cuisine. They are often served in soups or stir-fried dishes and are known for their chewy texture and ability to absorb flavors. Udon noodles are a versatile ingredient and can be paired with a variety of sauces and toppings, making them a popular choice in many Asian-inspired dishes.

Is Making Sweet-Chili Udon Noodles at Home Cost-Effective?

This sweet-chili udon noodles with tempeh and Asian greens recipe offers a balance of affordability and nutrition. The use of tempeh as a protein source and seasonal Asian greens makes it a cost-effective option. The versatility of the ingredients allows for easy substitution based on availability, reducing overall cost. The approximate cost for a household of 4 people is around $15. The dish's flavorful profile and nutritional value earn it a solid 8/10 rating, making it a budget-friendly and satisfying choice for home-cooked meals.

Is This Udon Noodle Recipe Healthy or Unhealthy?

This sweet-chili udon noodle recipe with tempeh and Asian greens is a relatively healthy dish. Here's why:

The recipe includes a variety of nutritious vegetables, such as pak choy, broccolini, spring onions, peas, and corn, which provide essential vitamins, minerals, and fiber.
Tempeh, a fermented soybean product, is a good source of plant-based protein, fiber, and various nutrients.
Udon noodles, made from wheat flour, offer complex carbohydrates for energy.
The sauce mixture contains garlic, which has potential health benefits, and the amount of added sugar (brown sugar) is relatively low.

However, there are a few aspects that could be improved:

The recipe calls for soy sauce, which can be high in sodium. To make it healthier, consider using a low-sodium soy sauce or replacing some of the soy sauce with a salt-free alternative like coconut aminos.
While the recipe includes vegetables, increasing the proportion of vegetables to noodles and tempeh could further enhance its nutritional value.
Using whole grain udon noodles instead of regular udon noodles would increase the fiber content and provide additional health benefits.
Adding more herbs and spices, such as ginger, cilantro, or red pepper flakes, can enhance flavor without relying on salt or sugar.

Our Editor's Opinion on Sweet-Chili Udon Noodles with Tempeh

The combination of sweet-chili udon noodles with tempeh and Asian greens creates a harmonious blend of flavors and textures. The use of Thai chili jam paste adds a delightful kick, while the mix of vegetables and tempeh provides a satisfying and wholesome element to the dish. The cooking method ensures that each component is cooked to perfection, resulting in a well-balanced and visually appealing meal. This recipe showcases a thoughtful approach to incorporating Asian-inspired ingredients and techniques, making it a delightful and satisfying dish for any occasion.

Enhance Your Sweet-Chili Udon Noodles With Tempeh And Asian Greens Recipe with These Unique Side Dishes:

Garlic Miso Green Beans: Sautéed green beans with a savory garlic miso sauce, topped with sesame seeds for an extra crunch.

Grilled Pineapple Skewers: Juicy pineapple chunks grilled to perfection and served on skewers for a sweet and tangy side dish.

Soy Glazed Eggplant: Tender eggplant slices marinated in a sweet and savory soy glaze, then grilled to caramelized perfection.

Similar Recipes to Try If You Love These Udon Noodles

Spicy Korean BBQ Tofu Tacos: Marinate the tofu in a spicy Korean BBQ sauce, then grill until crispy. Serve in warm tortillas with kimchi slaw and gochujang aioli.

Miso Glazed Eggplant with Soba Noodles: Coat eggplant in a miso glaze and roast until caramelized. Serve over soba noodles with a sprinkle of sesame seeds and green onions.

Coconut Curry Lentil Soup: Simmer lentils in a fragrant coconut curry broth with carrots, onions, and spinach. Serve with a dollop of coconut yogurt and a sprinkle of cilantro.

Mango Sticky Rice: Cook sticky rice and top with sweet mango slices. Drizzle with a coconut milk sauce and sprinkle with toasted sesame seeds for a tropical dessert.

Appetizer and Dessert Pairings for Sweet-Chili Udon Noodles

Appetizers:

Crispy Tofu Spring Rolls: Create a refreshing and light appetizer with crispy tofu spring rolls. These rolls are filled with a colorful array of fresh vegetables and served with a zesty dipping sauce, perfect for starting off any meal.

Savory Stuffed Mushrooms: Impress your guests with savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are sure to be a hit at any gathering.

Desserts:

Chocolate Lava Cake: Indulge in the rich and decadent flavors of a warm, gooey chocolate lava cake. The contrast between the molten center and the slightly crisp exterior creates a truly irresistible dessert experience. Pair it with a scoop of vanilla ice cream for a delightful combination of hot and cold textures.

Tiramisu: Transport yourself to Italy with a classic tiramisu. Layers of delicate ladyfinger cookies soaked in coffee and layered with a creamy mascarpone mixture create a dessert that is both elegant and comforting. Dust the top with cocoa powder for a touch of bitterness that balances out the sweetness perfectly.

Why trust this Sweet-Chili Udon Noodles With Tempeh And Asian Greens Recipe:

This recipe offers a delightful fusion of flavors and textures, combining the savory goodness of tempeh with the umami-rich udon noodles and a tantalizing sweet-heat from the Thai chili jam paste. The use of fresh Asian greens and aromatic garlic ensures a vibrant and nutritious dish. With a well-balanced blend of soy sauce and brown sugar, this recipe promises a harmonious symphony of tastes that will surely captivate your palate. Trust in the expertise behind this recipe to elevate your culinary experience and bring a touch of Asian cuisine to your table.

Share your thoughts on this Sweet-Chili Udon Noodles With Tempeh And Asian Greens Recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

FAQ:

What type of noodles can I use for this recipe?

You can use udon noodles, which are thick and chewy, perfect for soaking up the delicious sweet-chili sauce.

Can I substitute tempeh with another protein?

Absolutely! You can substitute tempeh with tofu, chicken, or shrimp for a different flavor and texture.

Is there a substitute for Thai chili jam paste?

If you don't have Thai chili jam paste, you can use sweet chili sauce or sambal oelek as a substitute.

Can I make this dish less spicy?

Yes, you can adjust the spice level by reducing the amount of Thai chili jam paste or omitting the chili altogether for a milder flavor.

Can I prepare this dish ahead of time?

Yes, you can prepare the components ahead of time and assemble the dish when ready to serve. The flavors will continue to develop, making it even more delicious.