Empty My Fridge
Sesame Noodles with Lemongrass Tempeh Crumbles
Ingredients
- Tempeh8 oz
- Garlic · minced2 cloves
- Ginger · minced½ inches
- Lemongrass · finely chopped⅓ cups
- Scallion · chopped½ cups
- Soy sauce5 ½ tbsp
- Maple syrup1 ½ tbsp
- Sriracha sauce2–3 tsp
- Sesame oil2 tsp
- Rice noodle8 oz
- Rice wine vinegar2 tsp
- Black pepper · flakes
Instructions
- Crumble the tempeh into a bowl. Add all the remaining ingredients except the sesame oil and mix well. Chill for at least 15 minutes, or up to a couple of hours.
- Heat a skillet over medium heat and add 1 tsp sesame oil. Add the tempeh with its marinade and cook over medium-high heat until the marinade is absorbed and some edges are roasted, pressing and breaking up larger pieces, for 7 to 10 minutes. Remove from the skillet.
- Cook the noodles according to the package instructions and set aside.
- In the same skillet, add the cooked noodles, soy sauce, rice vinegar and sesame oil. Toss over medium heat until hot. If the noodles dry out, add some lime juice or broth. Taste and adjust the seasoning.
- Divide the noodles into bowls and top with a generous amount of tempeh. Serve with blanched or pickled vegetables on the side if you like.
- Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts, and serve immediately.
Summarized from Vegan Richa's video. Watch it for the details.
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