recipe by Meredith Baird Figone
You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever)
Use the necks of 2 medium sized squash, or 4 medium sweet potatoes
The noodles can be sauteed, in a little olive oil + ginger and garlic. Or if you prefer, they can be served raw!
SPICY PEANUT SAUCE//
1/2 cup crunchy peanut butter
1/3 cup rice vinegar
1/4 cup soy sauce
1/4 cup water
2-3 tbsp sriracha (adjust for spiciness!)
Whisk all ingredients together until smooth!
2 8oz blocks of tempeh cut into 8 triangles
Heat 2-3 tbsp olive oil in a cast iron pan
Once the oil is hot, sear the tempeh for about 5 minutes on each side. Sprinkle with sea salt.
GARNISH + CRUNCH//
4 stalks celery, diced. Remove leaves for garnish
Toss the noodles with half of the sauce, and chopped celery. Serve with 2-3 pieces of tempeh. Drizzle with more sauce, and garnish generously with peanuts and chives!
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