Vegan Peanut Tempeh Brown Rice Noodles
Ingredients
- 1 part brown rice noodles
- 100g (4oz) tempeh
- 1/3 cup frozen edamame
- 80g (3oz) frozen green beans
Sauce
- 2 tbsp peanut butter
- 2 tbsp water
- 2 tbsp liquid aminos or soy sauce
- 1 tsp sriracha
Preparation
Mix the sauce ingredients and set aside.
Steam or boil the beans for just a few minutes.
Cut the tempeh into bite-size pieces and fry in a non-stick pan until crispy, flipping halfway through.
Cook the noodles according to package instructions, then drain and rinse under cold water.
Add the noodles to the pan with the tempeh, add the beans and sauce, and mix everything on low heat for 1-2 minutes.
Tips
Top with crushed peanuts for extra crunch.
