Indonesian Tempeh Noodles

SERVES 2PREP COOK

cucumbers

1

cucumber, halved lengthways then thinly sliced

1sprinkle

sea salt

1tablespoon

fresh lime juice

  1. 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.

peanut sauce

2tablespoons

vegetable oil

1thumb

ginger, minced or grated

4cloves

garlic, minced

½cup

peanut butter

cup

hot water

2tablespoons

fresh lime juice

2tablespoons

tamari sauce

1.5tablespoons

Indonesian sweet soy sauce

2teaspoons

sambal oelek

1teaspoons

maple syrup

  1. In a pan over medium heat, heat vegetable oil to cook garlic and ginger. Stir consistently for 2m.

  2. 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.

tempeh

2tablespoons

vegetable oil

1cup

tempeh, crumbled with hands into nut-size pieces

1tablespoon

water

1tablespoon

fresh lime juice

2teaspoons

tamari sauce

1teaspoon

sambal oelek

1teaspoon

maple syrup

  1. In a small bowl, mix all ingredients but tempeh.

  2. In a pan over medium heat, heat vegetable oil to cook tempeh until lightly browned all over, stirring constantly (6m).

  3. Reduce heat to low. Add mixture to pan to cook until mostly evaporated (2m). Transfer to plate.

noodles

2servings

ramen noodles

1teaspoon

vegetable oil

4

scallions, diagonally sliced

1small bunch

cilantro, finely chopped

¼cup

peanuts, roasted

  1. In a pot of boiling water, cook ramen noodles. Drain. Mix with vegetable oil.

  2. Add ramen noodles to peanut sauce.

  3. Prepare two bowls. In each, place a serving of noodles. Garnish with tempeh, cucumbers, scallions, and cilantro. Finish with peanuts, crushed if you wish.