Gochujang Peanut Noodles with Tempeh & Snap Peas

Gochujang Peanut Noodles

with Tempeh & Snap Peas

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
12g
CARBOHYDRATES
118g
PROTEIN
32g

MAIN INGREDIENTS

  1. 8 oz tempeh
  2. 1 scallion
  3. 2 cloves garlic
  4. 6 oz sugar snap peas
  5. 7 oz rice noodles
  6. 1 tbsp peanut butter
  7. 2 tbsp gochujang
  8. 5 tsp tamari
  9. 1 tbsp rice vinegar
  10. 1 tbsp tuxedo sesame seeds
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: Peanut, Soy
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prep the tempeh
Bring a large pot of salted water to a boil for the noodles. With your hands, crumble the tempeh into bite sized pieces. Thinly slice the scallion, keeping the whites and greens separate. Peel and mince the garlic. Halve the snap peas.
2
Cook the noodles
Once the water is boiling, add the rice noodles. Turn off the heat. Stir the noodles occasionally until they are tender, about 8 to 10 minutes. Drain the rice noodles and run under cool water to stop the cooking process.
3
Crisp the tempeh
Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the snap peas, crumbled tempeh, and a pinch of salt and pepper. Cook until tempeh is browned and crispy, about 8 to 10 minutes. Transfer the snap peas and tempeh to a plate and cover to keep warm until step 5.
4
Make the sauce
Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced garlic and scallion whites. Cook until fragrant, about 1 to 2 minutes. Add the peanut butter, gochujang, tamari, rice vinegar, and ½ cup water. Cook, stirring constantly, until smooth and slightly thickened, about 1 to 2 minutes.
5
Toss the noodles
Add the cooked rice noodles to the skillet with the gochujang peanut sauce and toss until evenly coated. Cook until heated through, about 2 to 3 minutes.
6
Serve
Divide the gochujang peanut noodles between serving bowls. Top with crispy tempeh and snap peas. Sprinkle with sesame seeds and scallion greens. Dig in!