Buffalo Kimchi Noodles
with Crispy Tempeh & Zesty Slaw
INGREDIENTS
- 4 oz coleslaw blend
- 1 cucumber, quartered lengthwise and thinly sliced
- 1/4 cup vegan ranch
- 2 tbsp apple cider vinegar
- 3.5 oz sweet potato glass noodles
- 8 oz tempeh, crumbled
- 4 oz vegan kimchi, juice reserved
- 1½ tsp hot sauce
- 2 tbsp vegan butter
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a medium pot of salted water to a boil for the noodles. Add coleslaw, cucumber, ranch, apple cider vinegar, and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
Add sweet potato noodles to the pot of boiling water and cook until tender, 5 to 6 minutes. Drain and rinse under cool water to stop the cooking process. Set aside.
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tempeh and cook until browned and crispy, 6 to 8 minutes. Reduce heat to medium-low and add kimchi with its juice, chili pepper sauce, butter, and noodles to the pan with the tempeh. Toss until butter is melted and everything is coated and warmed through. TIP: Use less or omit the hot sauce if you are sensitive to spice.
Divide the Buffalo kimchi noodles between two bowls and top with zesty slaw. Enjoy!
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