Peanut Noodles with Tempeh

Serves: 2 

Ingredients	Qty	Prep
Ramen/noodles	10 oz	6 rounds
Cucumber	3 medium persian	sliced
Lemon wedges	garnish
Salt	to taste
Scallions	1 bunch	chopped
Cilantro	as needed	chopped
Crispy tempeh
Sauce:
Ginger	1.5 inch	minced
Garlic	3 - 4 cloves	minced
Peanut butter	1/3 cup
Soy sauce	2 tbsp
Lemon juice	to taste
Sriracha sauce	2+ tbsp
Maple syrup	1 tsp
Water	1/3 cup	hot

Method:

• Toss cucumber with salt and set aside
• Fry ginger and garlic for 2 minutes and transfer to sauce bowl
• Add sauce ingredients and mix well to form thin sauce
• In same fry pan, make crispy tempeh
• Cook noodles, drain, and set aside
• Drain water from cucumbers and add lemon juice to taste
• Toss noodles with peanut sauce, top with tempeh, and garnish with cucumbers, scallions, and cilantro
• Serve with lemon/lime wedges on the side

Notes:

Can add sauteed vegetables (broccoli and peppers) if needed for 4 servings. Great pantry dish as is.