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! 

SEARED TEMPEH//

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

Chopped peanuts

Fresh chives 

TO SERVE//

 

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!