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- 8 oz. rice noodles - 1 block (8 oz.) tempeh, diced - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sriracha (optional) - 1 cup snap peas, trimmed - 1 carrot, julienned - 2 green onions, chopped In this dish, rice noodles serve as a delightful base. They soak up the sauce well. Tempeh provides a protein boost and adds a nice crunch. I love using creamy peanut butter for its rich flavor. The sauce blends soy sauce, sesame oil, maple syrup, and rice vinegar. This mix creates a sweet and savory taste. I often add sriracha for a little kick. Snap peas and carrots bring color and crunch. Chopped green onions add a fresh finish. With these simple ingredients, you can make a tasty meal fast. Each part works together for a balanced dish. You can enjoy it as is or customize it with your favorite veggies! First, you need to prepare the rice noodles. Boil water in a pot. Add 8 oz. of rice noodles to the pot. Cook them following the package instructions until they are al dente. This usually takes about 4-6 minutes. Once they are done, drain the noodles in a colander and set them aside. Next, let’s make the peanut sauce. In a bowl, whisk together these ingredients until smooth: - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sriracha (optional) Once you have a smooth mixture, set the sauce aside for later. Now, you will cook the tempeh. Heat a splash of sesame oil in a large skillet over medium-high heat. Add 8 oz. of diced tempeh to the skillet. Sauté it for about 5-7 minutes. You want it to be golden brown and crispy on all sides. Once it reaches that crispiness, remove it from the skillet and set it aside. In the same skillet, add the vegetables. Toss in 1 cup of snap peas and 1 julienned carrot. Stir-fry them for about 3-4 minutes. You want them to be bright in color and slightly tender. After the veggies are ready, it’s time to combine everything. Add the cooked noodles back into the skillet. Drizzle the peanut sauce over the noodles and vegetables. Toss everything gently to mix well. Finally, divide the noodles into bowls. Top each bowl with the crispy tempeh. Garnish with chopped green onions, sesame seeds, and fresh cilantro. Enjoy your Minute Peanut Noodles with Crispy Tempeh! How can you adjust the spice level with sriracha? Start with a small amount. This will let you control the heat. Add more if you want a stronger kick. Taste as you go. What if you want to substitute peanut butter? You can use almond butter or sunflower seed butter. These options still provide a creamy texture. They also add unique flavors to your dish. What are the best practices for crispiness? First, make sure to press the tempeh. This removes extra moisture. Next, cook it in hot oil. Sauté until it turns golden brown on all sides. What alternate cooking methods can you use? You can bake or air-fry tempeh. For baking, place it on a baking sheet. Bake at 400°F for 20 minutes. Flip halfway through for even crispiness. What suggestions do you have for aromatics or herbs? Try adding garlic or ginger for a punch. Fresh cilantro adds brightness. You can also use green onions for extra flavor. How can you incorporate proteins or tofu? Besides tempeh, you can use chicken or shrimp. Tofu is a great vegetarian option too. Just sauté or bake it to your liking before adding it to the noodles. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegan version, use non-dairy options for the peanut butter. Brands like SunButter or almond butter work well. If you want a strict vegan dish, leave out the honey and swap it with more maple syrup. This keeps the sweetness without using animal products. If you need a gluten-free meal, choose gluten-free soy sauce. There are many good brands available. For noodles, you can use rice noodles, which are naturally gluten-free. You can also try zucchini noodles or quinoa noodles for a nutritious twist. Seasonal vegetables can add great flavor and nutrition. In spring, add asparagus or green beans. In summer, use bell peppers or zucchini. You can also change the dressing. Try adding lime juice for a fresh kick or adjust the sriracha for more heat. This keeps the dish fun and exciting all year round! To keep your Minute Peanut Noodles fresh, store leftovers in an airtight container. This helps prevent drying out. They can last in the fridge for about 3 to 4 days. If you notice any strange smells or mold, toss them out. Yes, you can freeze this dish! To do this, let the noodles cool completely. Then, place them in a freezer-safe bag. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can freeze the noodles for up to 2 months. When you’re ready to eat, reheat the noodles in a skillet over low heat. Add a splash of water or extra peanut sauce to keep them moist. Stir gently until warmed through. This method keeps the texture nice and the flavors bright. Avoid using the microwave, as it can make the noodles soggy. It takes about 10 minutes to prep and 10 minutes to cook. You can make the whole dish in just 20 minutes. This quick time makes it perfect for busy weeknights. Yes! You can use any noodle you like. Try egg noodles, soba noodles, or even zucchini noodles. Just adjust the cooking time based on the noodle type. No, tempeh is not the only choice. You can use tofu, chicken, or shrimp. Each option brings its own flavor and texture. Choose what you like best! Peanut noodles pair well with many sides. Consider a fresh salad or spring rolls. For drinks, try iced tea or a light beer. These options balance the meal nicely. To add heat, mix in more sriracha. You can also add red pepper flakes or fresh chopped chilies. Start with a little, then taste and add more as needed. Enjoy the heat! This blog post detailed how to make tasty Minute Peanut Noodles. You learned about its main ingredients, like rice noodles and tempeh. We also went over how to make the peanut sauce and stir-fry fresh veggies. Tips for perfecting your dish and various adaptations brought extra fun to cooking. With practice, you can customize this meal to fit your tastes. Enjoy the process of making and sharing this delicious dish!

Minute Peanut Noodles with Crispy Tempeh

Delight in these Minute Peanut Noodles with Crispy Tempeh, a quick and delicious dish ready in just 20 minutes! This recipe features rice noodles, savory peanut sauce, and perfectly crispy tempeh, complemented by fresh veggies for a healthy twist. Perfect for busy weeknights, this meal is both satisfying and easy to prepare. Click through to explore the full recipe and make this tasty dish tonight!
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Ingredients
  

8 oz. rice noodles

1 block (8 oz.) tempeh, diced

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sriracha (optional)

1 cup snap peas, trimmed

1 carrot, julienned

2 green onions, chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Prepare the Noodles: Cook the rice noodles according to the package instructions until al dente. Drain and set aside.

    Make the Sauce: In a bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, rice vinegar, and sriracha (if using) until smooth. Set aside.

      Cook the Tempeh: In a large skillet over medium-high heat, add a splash of sesame oil. Add the diced tempeh and sauté for about 5-7 minutes until golden brown and crispy on all sides. Remove from the skillet and set aside.

        Stir-Fry the Veggies: In the same skillet, add the snap peas and julienned carrots. Stir-fry for about 3-4 minutes until vibrant in color and slightly tender.

          Combine: Add the cooked noodles to the skillet with the vegetables, drizzle the peanut sauce over the top, and toss gently to combine everything well.

            Finish with Tempeh: Add the crispy tempeh back into the skillet and toss once more to ensure it’s well mixed with the noodles and sauce.

              Serve: Divide the noodles into bowls, and garnish with chopped green onions, sesame seeds, and fresh cilantro.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4