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Peanutty Noodles with Tempeh Crumbles

Sarah Jampel
  • minutes
  • Serves 4

INGREDIENTS

1

1 1/2" piece ginger

1

Cilantro leaves and lime

2

Garlic cloves

3

Persian cucumbers

2

Scallions

8 oz

Tempeh

1/4 cup

Vegetable

2 tsp

Honey

4 tbsp

Lime juice, fresh

1/2 cup

Peanut butter, creamy

1 tbsp

Sambal oelek or sriracha

2 2/3 tbsp

Soy sauce

10 oz

Ramen noodles

1

Kosher salt