American-Style Tempeh and Snow Pea Stir-Fry with Toasted Sesame and Ginger-Soy Glaze

Bring a pot of water to a boil and cook the udon noodles according to package instructions until chewy, then drain and set aside.

Cut the tempeh into 1/2-inch cubes. Heat a seasoned wok or heavy-bottomed pan over medium-high heat with a splash of oil.

Add tempeh cubes and sear until golden brown and crisp on all sides, about 5-6 minutes. Remove and set aside.

In the same pan, toss in the minced shallots and snow peas. Stir-fry rapidly for 2 minutes until the peas are bright green and crisp-tender.

Return the tempeh to the pan, add the noodles, and pour in the soy-based glaze mixed with the maple syrup. Toss everything together over high heat until the noodles are glossy and coated with the sauce.

Plate the stir-fry in a wide bowl. Garnish with a sprinkle of toasted sesame seeds and serve immediately.