Indonesian Tempeh Noodles |
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1 | cucumber, halved lengthways then thinly sliced | |||
1 | sprinkle | sea salt | ||
1 | tablespoon | fresh lime juice |
In a bowl, mix Persian cucumbers with sea salt. Massage gently with hands, squeezing until they start to soften. Drain liquid. Add fresh lime juice.
2 | tablespoons | vegetable oil | ||
1 | thumb | ginger, minced or grated | ||
4 | cloves | garlic, minced | ||
½ | cup | peanut butter | ||
⅓ | cup | hot water | ||
2 | tablespoons | fresh lime juice | ||
2 | tablespoons | tamari sauce | ||
1.5 | tablespoons | Indonesian sweet soy sauce | ||
2 | teaspoons | sambal oelek | ||
1 | teaspoons | maple syrup |
In a pan over medium heat, heat vegetable oil to cook garlic and ginger. Stir consistently for 2m.
In a bowl, mix the remaining ingredients with the garlic and ginger. Stir thoroughly until a sauce forms. Then, season with a pinch of salt.
2 | tablespoons | vegetable oil | ||
1 | cup | tempeh, crumbled with hands into nut-size pieces | ||
1 | tablespoon | water | ||
1 | tablespoon | fresh lime juice | ||
2 | teaspoons | tamari sauce | ||
1 | teaspoon | sambal oelek | ||
1 | teaspoon | maple syrup |
In a small bowl, mix all ingredients but tempeh.
In a pan over medium heat, heat vegetable oil to cook tempeh until lightly browned all over, stirring constantly (6m).
Reduce heat to low. Add mixture to pan to cook until mostly evaporated (2m). Transfer to plate.
2 | servings | ramen noodles | ||
1 | teaspoon | vegetable oil | ||
4 | scallions, diagonally sliced | |||
1 | small bunch | cilantro, finely chopped | ||
¼ | cup | peanuts, roasted |
In a pot of boiling water, cook ramen noodles. Drain. Mix with vegetable oil.
Add ramen noodles to peanut sauce.
Prepare two bowls. In each, place a serving of noodles. Garnish with tempeh, cucumbers, scallions, and cilantro. Finish with peanuts, crushed if you wish.