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.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
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.
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