Thai-Inspired Peanut Noodle Bowl with Crispy Tempeh

Serves 4 | Prep: 15 min | Cook: 15 min

Ingredients:

For the Bowl:

• 8 oz (225g) rice noodles
• 8 oz (225g) tempeh, cut into cubes
• 2 cups shredded purple cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup edamame (shelled, frozen is fine)
• 3 green onions, sliced
• Fresh cilantro and mint for garnish
• Crushed peanuts for topping
• Lime wedges for serving

For the Peanut Sauce:

• ⅓ cup natural peanut butter
• 3 tbsp tamari
• 2 tbsp lime juice
• 2 tbsp date paste
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sriracha (optional)
• ¼ cup warm water

Instructions:

1. Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2. To make the peanut sauce, whisk together peanut butter, tamari, lime juice, date paste, sesame oil, garlic, ginger, and sriracha in a bowl. Add warm water gradually until you reach a pourable consistency. Set aside.
3. To cook the tempeh, heat a large skillet over medium-high heat with a drizzle of sesame oil. Add tempeh cubes and cook 3-4 minutes per side until golden and crispy. Add 2-3 tablespoons of the peanut sauce to the pan in the last minute to glaze the tempeh.
4. To assemble, divide noodles among four bowls.Top with purple cabbage, carrots, bell pepper, edamame, and crispy tempeh. Drizzle generously with peanut sauce, and garnish with green onions, fresh herbs, crushed peanuts, and lime wedges.

Nutritional Breakdown Per Serving (4):

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.

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