Tempayy Donburi Bowls
Prep Time
15 minsCooking Time
08 minsSERVES
3FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmCorn flour
01 TspHot garlic Sauce
02 TspSoy sauce
03 TspTomato ketchup
02 TspGreen chillies
01 NosRed, green, yellow pepper cubes
1/4 each TspAsparagus
02 NosSalt to taste
Chopped garlic
02 TspChopped ginger
03 TspWhite vinegar
1/4 TspSugar
1/4 TspChopped spring onions
02 TspBoiled noodles
01 CupButton mushrooms
03 TspBean sprouts
03 TspPrep:
Tempayy
- Unbox Hello Tempayy natural cubes
- Marinate the tempayy cubes with soy sauce and salt.
- Sauté in a pan and keep aside.
Other prep-
- Make a slurry out of corn flour and water and keep aside.
- Finely chop spring onions.
- Cube red, green, yellow pepper cubes. Cut only the head of asparagus.
- Slice button mushrooms.
- Boil noodles and drain the extra water.
Cooking-
- Heat oil in a pan.
- Stir in the chopped ginger and garlic, sauté for 03 mins.
- Add pepper cubes, sauté for another 03 mins.
- Add tomato ketchup, hot garlic sauce and 02 tsp of soy sauce and cook for 02 mins.
- Now add vinegar, spring onions and sugar and toss in the Sauteed tempayy and the corn flour slurry. Toss it for 02 mins and keep hot.
For the noodles-
- In a pan, add hot oil and sauté ginger garlic for 03 mins.
- Add mushrooms, asparagus and beans sprouts and sauté for further 03 mins.
- Stir in the soy sauce and noodles. Add salt to taste.
- Sauté for 05 mins, serve along with marinated Tempayy in a donburi bowl.
FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy cubes
200 GmCorn flour
01 TspHot garlic Sauce
02 TspSoy sauce
03 TspTomato ketchup
02 TspGreen chillies
01 NosRed, green, yellow pepper cubes
1/4 each TspAsparagus
02 NosSalt to taste
10 NosChopped garlic
02 TspChopped ginger
03 TspWhite vinegar
1/4 TspSugar
1/4 TspChopped spring onions
02 TspBoiled noodles
01 CupButton mushrooms
03 TspBean sprouts
03 Tsp
