Sweet and Sour Noodles

Bring a large pot of salted water to a boil for the rice noodles. Crumble the tempeh into a medium bowl. Trim and cut the scallions into 2 inch pieces.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and sprinkle with a pinch of salt and pepper. Cook, shaking the pan frequently, until browned and crispy, about 4 to 5 minutes. Transfer the crispy tempeh to a plate.

Add the rice noodles to the boiling water, turn off the heat, and stir. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Return the skillet to medium-high heat. Once hot, add the mixed fresh vegetables, a pinch of salt, and ¼ cup water. Cover, and cook until the vegetables are crisp-tender about 2 to 3 minutes.

Add the scallions, cooked rice noodles, tamarind chutney, tamari, coriander, cumin, and as much of the chile garlic sauce as you’d like to the skillet with the vegetables. Toss well, and cook until the sauce is sticky, about 2 to 3 minutes.

Remove the noodles from the heat. Halve the lemon and add the juice from half to the noodles. Cut the remaining lemon into wedges. Serve the sweet and sour noodles on large plates topped with crispy tempeh, peanuts and lemon wedges. Enjoy!