Name: Peanutty Noodles with Tempeh
Yield: 4 servings
Ingredients: 3 Persian cucumbers, halved lengthwise, thinly sliced into half moons; Kosher salt; 4 Tbsp. fresh lime juice, divided; ¼ cup vegetable, grapeseed, or other neutral oil, divided; 1 1½" piece ginger, peeled, finely chopped; 2 garlic cloves, finely chopped; ½ cup creamy peanut butter (natural is fine as long as it’s well stirred); 2 Tbsp. plus 2 tsp. soy sauce, divided; 1 Tbsp. sambal oelek or Sriracha, divided; 2 tsp. honey, divided; 8 oz. tempeh, crumbled into walnut- to chickpea-size pieces; 10 oz. ramen noodles; 2 scallions, thinly sliced on a diagonal; Torn cilantro leaves and lime wedges (for serving)

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Photo by Alex Lau, Food Styling by Sue Li

Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size bits and pieces that are crispy, golden brown, and—especially when glazed with a spicy-sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.

Recipe notes

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