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.
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