tempeh noodles

http://thechiclife.com/2011/02/tangy-tamari-tempeh-noodles.html

• 1/2 block of tempeh, cut along short side into 1/2 inch (short) strips.
• 1/4 cup frozen edamame
• 1/2 a bundle of udon noodles
• 4 leaves of fresh kale (or 1/4 cup frozen kale)
• 1 teaspoon peanut oil (or other oil)
• 1/8 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons tamari
• 1 teaspoon orange juice
• 2-3 dashes brown rice vinegar
• pepper, to taste
• sesame seeds, optional

Directions:

1. Steam tempeh for 8 minutes and set aside to cool.
2. Meanwhile, bring a medium post of water to boil. Add about 1 teaspoon of salt to the water. You’re going to cook your noodles, edamame, and kale in this one pot, but they have different cooking times. So, set a timer for 4 minutes and add the edamame and hit start. When 3 minutes remain on your timer, add the noodles (if you use different noodles, just under cook them by 1 minute or so because they’ll ccok more in the pan. When 2 minutes remain on your timer, add the kale.
3. Meanwhile again (try to time this step so it is complete at the same time as Step #2, but to play it safe, be sure Step #2 ends before Step #3), pre-heat a medium to large saute pan over medium heat. Add onions and cook till softened, about 3-4 minutes. Add garlic and cook 60 seconds, or until fragrant. (If your onions and garlic are done cooking before your pasta/vegetables, you can add a little pasta water to your saute pan to buy a little bit more time).
4. Use a mesh scoop to move pasta and vegetables from the pot directly to the pan. Add a couple small spoonfuls of pasta water to the pan (about 1/2 a cup). Crumble the tempeh into the pan and stir. ADd tamari, orange juice, Bragg liquid aminos, brown rice vinegar, and pepper to the pan and stir to combine.
5. Let noodles, vegetables, and tempeh cook till everything is warmed through and flavors have combined, about 1-2 minutes.
6. Move noodle dish to a serving plate and top with sesame seeds, if using.