Shanghai Noodles

With marinated tempeh & mushrooms.

Ingredients:

8 Oz. Tempeh

10 Oz. Pkg. Udon Noodles

8 Oz. Mushrooms

2-4 Baby Bok Choy, depending on size (cut 2 large in 8th's or 4 small in quarters)

2-4 Green Onions (2 large cut in half lengthwise first), cut on bias 2-3" pieces

4 Garlic Cloves

Marinade:

1/4 Cup Tamari or Soy Sauce

2 Tbsp. Vegan Oyster Sauce

1 Tbsp. Coconut Sugar (or white sugar)

2 tsp. Ginger, minced

Sauce:

1/2 Cup Vegetable Stock

2 tsp. Corn Starch

1 Tbsp. Sesame Oil

1/8 tsp. Ground Pepper

Serves 4

You are going to want bite sized pieces

of tempeh. I quarter mine, then carefully slice the thin quarters in half as shown and then basically quarter each of those pieces to create bite sized rectangles.

Mix all the marinade ingredients together and marinate the tempeh for at least 20 minutes.

Meanwhile, mix the sauce and set aside for later.

Cook the udon noodles, rinse in cold water and drain. Set aside.

While the udon noodles are cooking you can start sauteing the mushrooms in a little oil to caramelize. Remove them from the pan and let them rest on a plate.

Next, Saute the bok choy till bright green and tender. Add to the plate.

Then, remove the tempeh from the marinade (pour the marinade into the sauce!) and saute the tempeh in a little more oil to get some caramelization on both sides.

Now, you are going to add the mushrooms and bok boy back into the pan with the garlic and green onions. Cook for about a minute while stirring to warm everything through.

Last, throw in the noodles and pour over the sauce. Cook while stirring constantly, until you have coated everything in the sauce and the noodles have drunk it all up.

I hope you enjoy!