There was nothing particularly special that drew me to this recipe; I just had the ingredients available and decided to throw it together. It was quick and easy. It wasn't very different from the many, many other peanut-sauce pastas I've made before, other than the addition of tempeh. If you haven't tried tempeh, it's weird. So prepare yourself. It has a weird texture. But don't be afraid to try it! I really like it.
Anyway so for this recipe I used green onions and garlic scapes from the CSA. That was it. I wanted to throw in some snow peas but discovered I've used them all up. I don't think I'd make this again simply because it isn't very unique. But it was a nice dinner.
Ramen Noodles with Tempeh and Spicy Peanut Sauce
2 packets ramen noodles (any kind will work since you'll discard the flavor packet) (3 ounce)
1/3 cup warm water
1/3 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar or red wine vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 teaspoons garlic-chili paste
3 dashes hot sauce (more to taste) (3 to 4)
1 tablespoon vegetable oil
4 ounces tempeh, sliced thin
2 garlic cloves, minced
1/2 red bell pepper, seeds and membrane removed, sliced into thin pieces
1/4 cup chopped peanuts for garnish
2 green onions, white and green parts diced for garnish
To make the sauce, combine the water and peanut butter in a small saucepan over medium heat. Whisk together to combine.
Reduce the heat to low and add the soy sauce, vinegar, sesame oil, honey, garlic-chili paste and hot sauce. Whisk so all the ingredients blend together into a smooth sauce. Keep the pan on the lowest setting.
Add the vegetable oil to a large skillet over medium heat. When hot, add the tempeh and cook, flipping, for a few minutes.
Begin to cook the ramen noodles according to the package directions (this should take about 3 minutes).
Add the garlic and red pepper to the tempeh and cook, stirring, just until the ramen noodles are finished.
Drain the noodles and add them to a large bowl along with the red pepper and garlic.
Pour some of the sauce over the noodles and tempeh mixture and toss to combine. Add more sauce as needed.
Serve in individual bowls and garnish with the chopped peanuts and green onion.
Yield: 4 servings