Gochujang Peanut Noodles

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.

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.

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.

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.

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.

Divide the gochujang peanut noodles between serving bowls. Top with crispy tempeh and snap peas. Sprinkle with sesame seeds and scallion greens. Dig in!