Tempeh Peanut Noodles

Vegan Tempeh Peanut Noodles.

• 3 Persian cucumbers, halved lengthwise, thinly sliced into half moons Kosher salt
• 4 Tbsp. fresh lime juice, divided
• ¼ cup vegetable, grapeseed, or other neutral oil, divided
• 1 1½" piece ginger, peeled, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup creamy peanut butter (natural is fine as long as it’s well stirred)
• 2 Tbsp. plus 2 tsp. soy sauce, divided
• 1 Tbsp. sambal oelek or Sriracha, divided
• 2 tsp. honey, divided
• 8 oz. tempeh, crumbled into walnut- to chickpea-size pieces
• 10 oz. ramen noodles
• 2 scallions, thinly sliced on a diagonal
• Torn cilantro leaves and lime wedges (for serving)

Place cucumbers in a small bowl. Add salt and massage cucmbers, squeezing out liquid. Add lime juice and toss.

Heat oil in skillet, cook ginger and garlic for 1-2 minutes. Transfer to bowl, add peanut butter, 2 tbsp lime juice, 2 tbsp soy sauce, 2 tsp. siracha, 1tsp honey, 1/3 cup hot water. Whisk to combine, add more water if needed.

Heat oil and add tempeh in a single layer. Season with salt and cook for 2 minutes. Toss and add more oil, cooking for 3-5 minutes.

Stir 1 tbsp lime juice, 2 tsp soy sauce, 1 tsp siracha, 1 tsp honey, 1 tbsp water in bowl. Reduce heat to low, add mixture to tempeh and cook until liquid is evaporated.

Cook noodles in a large pot of water (5-6 minutes) or according to package. Rinse and drain noodles, adding oil to them if desired.

Put mixture together. Top with scallions and cilantro/lime wedges