Peanut Noodles with Tempeh

Serves: 2 
Ramen/noodles10 oz6 rounds
Cucumber3 medium persiansliced
Lemon wedgesgarnish
Saltto taste
Scallions1 bunchchopped
Cilantroas neededchopped
Crispy tempeh
Ginger1.5 inchminced
Garlic3 - 4 clovesminced
Peanut butter1/3 cup
Soy sauce2 tbsp
Lemon juiceto taste
Sriracha sauce2+ tbsp
Maple syrup1 tsp
Water1/3 cuphot
  • 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
Can add sauteed vegetables (broccoli and peppers) if needed for 4 servings. Great pantry dish as is.