Tempeh Peanut Noodles
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
3 Persian cucumbers, thinly sliced
1 tsp salt
3 tbsp lime juice, divided
1 x 1 ½ in piece ginger, finely chopped
2 cloves garlic, finely chopped
4.4 oz (125 g) smooth peanut butter
2 tbsp tamari
1 tbsp sambal oelek or sriracha
2 tsp maple syrup
2.7 fl oz (80 ml) boiling water
2 tbsp + 1 tsp olive oil
8 oz (225 g) tempeh, crumbled
10 oz (285 g) ramen noodles
2 green onions, thinly sliced
4 tbsp cilantro, chopped
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
710
Fats
34 g
Protein
26 g
Carbs
75 g
Instructions
- Massage the cucumbers with salt and 1 tablespoon of lime juice. Set aside.
- In a bowl, mix together the ginger, garlic, peanut butter, remaining lime juice, tamari, sambal oelek, maple syrup, and hot water to form a sauce.
- Add 2 tablespoons of olive oil into a large skillet and sauté the tempeh until golden brown.
- Cook the noodles according to package instructions. Drain and toss with the remaining teaspoon of olive oil.
- To serve, toss the noodles with the peanut sauce. Top with the cooked tempeh, cucumber slices, green onions, cilantro, and a wedge of lime.