Tempeh Peanut Noodles

Serves 4

Ingredients

• 3 Persian cucumbers, thinly sliced
• 1 tsp. salt
• 3 tbsp. lime juice, divided
• 1x 1½" piece ginger, finely chopped
• 2 cloves garlic, finely chopped
• 4.4 oz. (125g) smooth peanut butter
• 2 tbsp. tamari
• 1 tbsp. sambal oelek or sriracha
• 2 tsp. maple syrup
• 2.7 fl oz. (80ml) boiling water
• 2 tbsp. + 1 tsp. olive oil
• 8 oz. (225g) tempeh, crumbled
• 10 oz. (285g) ramen noodles
• 2 green onions, thinly sliced
• 4 tbsp. cilantro, chopped
• 1 lime, cut into wedges

What you need to do

1. Massage the cucumbers with salt and 1 tablespoon of lime juice. Set aside.
2. 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.
3. Add 2 tablespoons of olive oil into a large skillet and sauté the tempeh until golden brown.
4. Cook the noodles according to package instructions. Drain and toss with the remaining teaspoon of olive oil.
5. To serve, toss the noodles with the peanut sauce. Top with the cooked tempeh and cucumber slices, top with a garnish of green onions and cilantro, and serve with a wedge of lime.