Gochujang Noodles with Crumbled Tempeh 

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Lisa - NorthEast Nosh Recipes

I am a food enthusiast living in Northeastern Ohio. Having lived in several states, before landing in Ohio, I have experienced many different food cultures. My belief is that food nourishes our bodies, hearts and minds. Food brings people together, there is nothing better than enjoying a good meal with family and friends. That being said, I have stacks of recipes from over the decades in 3-ring binders, old cookbooks and digital recipes on my computer. My original thought was to catalog all of them on my computer and get rid of the binders and such. My next thought was to share them. If they are on this website, they were worth sharing I hope you enjoy them as much as we do! (I will try my best to credit the original creator/author of the recipe if I can).
Gochujang has become all the rage these days. And paired with this noodle dish it is a favorite of all that have tried it.

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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.  

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.
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Course Main Course
Cuisine Asian, Chinese

Equipment

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
 

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