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Grilled Tempeh And Asian Noodles

Your cousins that are in love with noodles are crazy for this dish....and the Tempeh satisfies the vegetarian leanings in the Hofman-Graham household.

Prep
Cook
Serves 4people
Ingredients
tempeh
1
pkg organic tempeh
2
tbsp Olive oil
1/4
tsp ground ginger
1/4
cup Bragg's liquid Aminos
noodles
1
box Thai Kitchen stir fry rice noodles
2
tbsp olive oil
1
bunch green onion, chopped
2
carrots, peeled and julienned
1
red pepper, cut into thin strips
1/2
cup chopped fresh cilantro
1
cup finely sliced cabbage
Directions
1.
Prepare The Amazing Peanut Sauce on p. 74
2.
Cut the Tempeh into 1" cubes
3.
Whisk together the olive oil, ginger and Bragg's (or soy sauce) in shallow dish. Marinate the Tempeh for 10-15 minutes.
4.
Prepare the vegetables while the tempeh is marinating. Heat a large fry pan and add 2 T oil. Rotate the oil to coat the pan and sauté the vegetables until just tender/crisp. Remove from pan.
5.
In hot pan sauté the tempeh until crispy. Add back the veggies and 1 cup of the peanut sauce, add 2 T water to thin slightly. Add noodles and toss.
6.
Serve immediately.

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