Miso Butter Udon with Crispy Tempeh, Pak Choi and Sesame Chilli Oil
Silky udon, caramelised tempeh and glossy miso butter sauce come together in a fast, one-pan Japanese-inspired bowl with plenty of protein and punchy savoury depth.
- 300 g udon noodles
- 200 g tempeh
- 2 pc pak choi
- 150 g chestnut mushrooms
- 3 pc spring onions
- 2 clove garlic
- 15 g ginger
- 2 tbsp white miso paste
- 20 g unsalted butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp chilli flakes
- 1 tbsp sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large wide pan of water to the boil. Cook the udon noodles for 1-2 minutes just until loosened, then drain, reserving 100 ml of the cooking water.
- Step 2
While the noodles cook, cut the tempeh into bite-sized pieces. Trim the pak choi, slice the mushrooms, thinly slice the spring onions, and finely grate the garlic and ginger.
- Step 3
Heat 1 tsp sesame oil in the empty pan over medium-high heat. Add the tempeh and cook for 4-5 minutes, turning until browned and crisp at the edges. Remove to a plate.
- Step 4
Add the mushrooms to the pan with a splash of water and cook for 2 minutes. Add the garlic and ginger, then the pak choi and spring onions, and stir-fry for 1-2 minutes until just wilted.
- Step 5
Stir the miso paste with the soy sauce, rice vinegar and 100 ml reserved noodle water until smooth. Add the butter and whisk through the sauce, then tip in the noodles and toss well over low heat until glossy.
- Step 6
Return the tempeh to the pan, add the remaining sesame oil and chilli flakes, and toss everything together for 30 seconds. Finish with sesame seeds and serve immediately.
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