Name: Sesame-Lime Noodles with Crispy Tempeh, Snap Peas & Broccoli Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 3 limes; 1 ½ (227 g) pkgs sugar snap peas; 3 (227g ) pkgs tempeh; black pepper; brown sugar; chili-garlic sauce; flat rice (pad thai) noodles; salt; soy sauce; toasted sesame oil

Sesame-Lime Noodles with Crispy Tempeh, Snap Peas & Broccoli SlawSesame-Lime Noodles with Crispy Tempeh, Snap Peas & Broccoli Slaw — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

3 limes

1 ½ (227 g) pkgs sugar snap peas

3 (227g ) pkgs tempeh

black pepper

brown sugar

chili-garlic sauce

flat rice (pad thai) noodles

salt

soy sauce

toasted sesame oil

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Remove from heat, uncover, and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse under cold water.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger and garlic. Place both in a small bowl.

Trim and cut green onions crosswise into thin pieces. Add half to the bowl with the ginger and garlic. (Reserve remaining green onions for serving.)

Zest and juice half of the limes into the bowl. Add soy sauce, water, oil, chili-garlic sauce, and sugar. Whisk to combine the stir-fry sauce and set aside. (Reserve remaining limes for later use.)

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Using your fingers, crumble tempeh into the pot, then add salt and pepper. Cook, stirring occasionally, until the tempeh is browned, about 6 minutes.

Meanwhile, juice reserved limes into another small bowl. Add water, soy sauce, chili-garlic sauce, and sugar. Whisk to combine the tempeh seasoning and set aside.

Cut snap peas crosswise into bite-size pieces.

Once the tempeh is browned, reduce heat to medium-low, add the tempeh seasoning, and stir to combine. Cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Return to the bowl.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add snap peas, broccoli slaw, salt, and pepper. Cook, stirring occasionally, until tender, 5-6 minutes.

Add drained noodles and stir-fry sauce to the pot. Continue to cook, tossing frequently, until the liquid is absorbed and noodles are warmed through, 2-3 minutes more. Remove from heat.

To serve, divide noodles between plates or bowls, then top with tempeh and reserved green onions. Enjoy!

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