Credit: Chad Sarno
ginger root, peeled and sliced
In a medium saucepan, place everything and allow to simmer for 20-25 minutes. Transfer the tempeh into a bowl and set aside. Allow to cool and crumble the tempeh in the bowl.
tamari, low sodium
mung bean noodles, softened in warm water for about 10 minutes, strained and sliced into large pieces using scissors
vegetable broth, low sodium
soy sauce, low sodium
In a bowl, mix the crumbled tempeh with cornstarch, tamari and garlic and set aside for a few minutes.
In a wok, place the oil and heat until hot. Toss in the tempeh and stir fry for 1 minute. Transfer from the pan, place in a bowl and set aside.
Add the onion and saute for a few minutes until translucent. To prevent the onions from sticking, deglaze the pan with vegetable broth, chili sauce and soy sauce. Cook on high until the mixture begins to simmer. Scrape the pan and turn the heat down to low.
Stir in the noodles and leave until they are translucent. Combine well and add the tempeh and most of the scallions to noodles.
Arrange on a platter and garnish with remaining green onions and fresh chilies.