Spicy Peanut Noodles with Crispy Tempeh
Spicy Peanut Noodles with Crispy Tempeh Bits, Ginger, Scallions and Cilantro. These spicy peanut noodles are crave-able-- vegan and easily gluten-free.
Equipment
Ingredients
- 1/4 cup peanut butter
- 3 garlic cloves, divided
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon + 2 teaspoons soy sauce, divided
- 1 tablespoon rice wine vinegar
- 2-4 teaspoons chili crisp, depending on spice preference
- 12 ounces wide, dried noodles of choice (I used wide lo mein noodles, but ramen noodles also work)
- 1/4 cup + 1 tablespoon sesame oil, divided
- 1 8 ounce block tempeh, grated
- 1 teaspoon grated fresh ginger
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped fresh cilantro
- 1 lime
- 1/3 cup chopped, salted peanuts
Instructions
- Whisk together the peanut butter, 2 minced garlic cloves, vegetarian oyster sauce, 1 tablespoon soy sauce, rice wine vinegar, and the chili crisp in a medium bowl and set aside.
- Bring a pot of salted water to a boil. Add the noodles and cook until tender, reserving 1/2 cup of water. Rinse under cold water and shake off excess water, set aside.
- While the water is boiling, make the tempeh. Heat 1 tablespoon of sesame oil in a large skillet (cast iron is great) over medium heat. Add the tempeh and cook, stirring often, until golden brown and crispy, about 8-10 minutes. Stir in the remaining 2 teaspoons of soy sauce, 1 minced garlic clove, and ginger. Cook another minute until combined.
- Heat the remaining 1/4 cup of sesame oil in a small saucepan until hot and bubbly; pour over the peanut sauce, and whisk until very smooth and combined.
- To the pot you cooked the noodles, add the noodles, crispy tempeh bits, peanut sauce, scallions, cilantro, and lime-- I start with about 1/2 of the lime juice and then add more to taste, depending on preference. Toss together until very well combined, if the mixture is too thick, add in some of the reserved pasta water. Add in the peanuts and lightly toss, then serve immediately.
Notes
I use my box grater to crumble my tempeh.
Nutrition
Serving: 1servingCalories: 562kcalCarbohydrates: 68gProtein: 17gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 71mgSodium: 342mgPotassium: 397mgFiber: 5gSugar: 4gVitamin A: 329IUVitamin C: 9mgCalcium: 61mgIron: 2mg