1 hr
~4 servings servings
A choose-your-own-adventure version of BonApp’s Peanutty Noodles with Tempeh. This sauce / veggie / noodle / protein combo is a great base to cook over and over again, subbing out ingredients based on your heart’s whim and fridge’s availability. As BA says, this tempeh will convert tempeh skeptics and they ain’t lyin’ – prepare to be amazed. While lime is recommended, another acid such as rice vinegar or lemon will definitely suit.
Ingredients
- 1 english cucumber or 3-4 Lebanese cucumbers
- 4 tablespoons lime juice
- ¼ cooking oil
- 1.5 inch piece of ginger, peeled & finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of greens of choice, cut in bite size pieces (remove stems if kale)
- ½ cup nut butter (i.e. peanut, almond, tahini)
- 4 tablespoons soy sauce
- 1 tablespoon sriracha or sambal oelek
- 2t sweetener of choice (maple syrup/sugar)
- 1 pack of tempeh crumbled into walnut sized pieces
- 10oz of noodles of choice: ramen, soba, udon, vermicelli…
Preparation
- Wash & slice cucumber into very thin half moons. Place cucumber slices in a small bowl with salt & squeeze them/massage.
- Wash & chop greens, set aside. Pour off any liquid from the cucumber slices & rinse them well. Add 1T lime juice and toss to coat.
- Sauce: Peel & chop ginger & garlic. Heat 2t oil in a large skillet over medium. Cook ginger and garlic, stirring constantly until softened (1–2 minutes). Place in large bowl with nut butter, 2T lime juice, 2T soy sauce, 2t sriracha, 1t sweetener, and ⅓ C hot water. Whisk to combine, if needed add 1T increments hot water till thin sauce forms.
- Tempeh: Heat 2T oil in same skillet over medium-high until shimmering. Crumble tempeh into pieces & add it in a single layer to pan, cook undisturbed till deeply browned (~2 minutes) Toss & add 1T more oil, continue to cook, stir occasionally till browned all over (3–5 minutes) In the meantime…
- In small bowl, stir 1T lime juice, 2t soy sauce, 1t sriracha, 1t sweetener & 1T water. Reduce heat to low, add mixture to pan, stirring occasionally, until liquid is evaporated (1–2 minutes). Transfer tempeh to a plate.
- Prepare noodles according to package instructions, adding greens for the last 3-4 minutes. Drain noodles and greens under cold water if transferring from boil..
- Add noodles & greens to peanut dressing bowl and toss. Divide noodle mixture among bowls. Top with tempeh crumbles, cucumbers, scallions, and cilantro. Serve with lime wedges for squeezing alongside.
- (For more veggies: chop 2 zuchinni & 1 large onion in bite size pieces and prepare same as tempeh!)