Feby’s Sesame Ginger Tempeh Noodles

Serves: 2
Time: 30 min

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Ingredients

• Half a block (5 oz) of Reculture Tempeh, sliced into ½ inch cubes or matchsticks

• 1 delicata squash, sliced into ½ inch crescent moons, seeds removed

• 6-8 cremini mushrooms, sliced

• 3 garlic cloves 

• Thin rice noodles or brown rice

• 3-4 tbsp avocado oil, more as needed

• Salt and pepper to taste

• Slice green onions (for garnish)

  Marinade: 

• 1/4 cup soy sauce or gluten-free tamari

• 2 tbsp mirin

• 1 tbsp rice vinegar 

• 1 tablespoon sesame oil

• 2 tbsp honey 

• Half a lime

• 1/2 tsp of Diaspora bisaya ginger powder and 2 tsp of freshly grated ginger 

• Toasted sesame seeds, to your heart’s desire

Instructions

1. Cook the rice noodles according to the package instructions.

2. Over medium heat, add a few tablespoons of avocado oil to a medium-sized skillet and pan-fry the garlic until fragrant, about 1 minute. 

3. Add the delicata squash crescents and sauté until lightly golden, about 5 minutes.

4. Add the tempeh and another splash of oil if needed, and continue cooking until lightly golden on all slides, another 5 minutes. 

5. Whisk all of the marinade ingredients and add to the pan. Before incorporating, let the liquid simmer and caramelize for about 1 minute, then bring the heat to low.

6. Add the sliced mushrooms and mix to incorporate, cooking until tender, about 3 minutes. 

7. Add the cooked rice noodles and gently mix.

8. Add salt and pepper to taste.

9. Garnish with sliced green onions, more sesame seeds, and a wedge of lime.

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