Peanut noodles with seared tempeh and fried shallots

Indulge in savory Peanut Noodles paired with flavorful seared tempeh and crispy fried shallots for a mouthwatering culinary experience.

Ingredients:

• 1 inch piece fresh ginger, peeled and roughly chopped
• 1 clove garlic, peeled
• 1 tablespoon honey
• 1 teaspoon Sriracha
• 1/2 cup smooth peanut butter
• 1/4 cup tamari or soy
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 squeeze lime juice, or more to taste
• 230g tempeh, cut into 1 to 1 1/2-inch cubes or triangles
• Neutral oil, for cooking tempeh and shallots
• 1 or 2 thinly sliced shallots
• 13 to 450g ramen noodles, cooked according to package instructions
• An assortment of carrots, radishes, and beets, thinly sliced
• Julienned ginger, for garnishing
• Roasted, salted peanuts, roughly chopped, for garnishing

Instructions:

1. For making the peanut sauce:
2. Put all the ingredients into a food processor or blender. Pulse them until they are well mixed. Pour in 1/4 cup of warm water and blend until the mixture is smooth. If needed, add more water until you reach a thin consistency. Taste the sauce and adjust the seasonings as necessary.
3. You can keep the sauce in the refrigerator for up to 2 weeks. Use it to flavor chicken, drizzle over rice bowls, or serve as a dip for summer rolls.
4. To prepare the noodle salad:
5. Cook the tempeh by heating a pan or wok on medium-high heat. Add a layer of neutral oil to the pan. Once the oil is hot, add the tempeh in a single layer without overcrowding the pan. Sprinkle salt over the tempeh and cook without stirring for 3 to 4 minutes or until the bottom is golden brown. Use tongs to flip the tempeh and continue cooking until all sides are golden brown. Transfer the tempeh to a plate and set aside.
6. Fry the shallots by placing them in a pan with room temperature oil. Turn the heat to high and watch for the shallots to bubble (small bubbles will form first, followed by more rapid bubbles as the water evaporates). Reduce the heat to medium. Once the bubbling subsides, indicating the moisture has evaporated and the shallots are golden brown, transfer them to a paper towel-lined surface to cool. Sprinkle with salt.
7. To serve your bowls, mix the cooked ramen with the peanut sauce, adding it gradually. Combine in the shaved vegetables and top with the cooked tempeh. Finish off with julienned ginger, peanuts, and the crispy fried shallots.

Summary:

• Calories: 4895 kcal
• Fat: 348 g
• Protein: 129 g
• Carbs: 349 g
• Potassium: 3351 mg
• Magnesium: 591 mg