Gochujang Noodles with Crumbled Tempeh 

Gochujang has become all the rage these days. And paired with this noodle dish it is a favorite of all that have tried it.

Ingredients:

8 ounces rice noodles 
2 tablespoons vegetable oil 
1 cup cremini mushrooms, sliced
2 cups spinach 
8 ounces tempeh, crumbled
⅓ + ⅓ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso Sauce, divided 
2 tablespoons green onion, chopped 

Instructions:

1. Cook noodles according to package directions. While noodles cook, heat oil over medium heat in a large skillet. Add mushrooms and cook for 5 minutes. Then add spinach and cook for 1 minute longer. 
2. Stir in tempeh and half of the spicy miso sauce. Stir well and cook for 2 minutes. 
3. Add cooked noodles and remaining sauce. Toss with tongs to coat in sauce. Serve hot topped with chopped green onions.  

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Gochujang Noodles with Crumbled Tempeh 

Gochujang has become all the rage these days. And paired with this noodle dish it is a favorite of all that have tried it.

Course Main Course

Cuisine Asian, Chinese

Keyword #northeastnosh #asiancooking #chinesecooking #gochujang #noodles #tempeh

Equipment

• Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
• Measuring cups and spoons
• Herb Scissors/Chopper

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 cup cremini mushrooms sliced
• 2 cups spinach
• 8 ounces tempeh crumbled
• ⅓ + ⅓ cup Kikkoman® Teriyaki Takumi Gochujang Spicy Miso Sauce, divided
• 2 tablespoons green onion chopped

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Instructions

• Cook noodles according to package directions. While noodles cook, heat oil over medium heat in a large skillet. Add mushrooms and cook for 5 minutes. Then add spinach and cook for 1 minute longer.
• Stir in tempeh and half of the spicy miso sauce. Stir well and cook for 2 minutes.
• Add cooked noodles and remaining sauce. Toss with tongs to coat in sauce. Serve hot topped with chopped green onions.