Thai Basil Tempeh Udon

Ingredients

• 300 g tempeh, cubed
• 250 g udon noodles
• 15 ml oil
• 150 g broccoli florets
• 1 carrot, sliced thin
• 45 ml soy sauce and 15 ml lime juice
• 20 g basil leaves
• salt
• black pepper

Method

1. Step 1

   Cook 250 g udon noodles according to the package directions, drain it, and keep it ready.

2. Step 2

   Season the tempeh with salt and black pepper.

3. Step 3

   Heat 15 ml oil in a large skillet over medium-high heat and cook the tempeh for 5 to 6 minutes until browned.

4. Step 4

   Add 150 g broccoli florets and 1 carrot, sliced thin and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 45 ml soy sauce and 15 ml lime juice and let it bubble for 1 minute.

6. Step 6

   Add the cooked udon and toss everything together until coated.

7. Step 7

   Finish the noodles with 20 g basil leaves and serve them hot.