Serves: 2
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.
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