Tempeh PEANUT NOODLES WITH BLANCHED KALE

Ingredients

PEANUT SAUCE

½ cup creamy peanut butter*

½ cup warm water

¼ cup rice vinegar

2 teaspoons toasted sesame oil

2 teaspoons lime juice

2 teaspoons soy sauce or tamari

1 teaspoon maple syrup or agave syrup

1 teaspoon chili-garlic paste or

Asian-style hot sauce

【optional**）

NOODLES AND VEGGIES

12 ounces noodles***

6 cups kale, sliced into bite-size pieces

1 teaspoon grapeseed or refined coconut oil

8 ounces tempeh

1 teaspoon soy sauce or tamari

1 tablespoon rice vinegar

2 tablespoons minced fresh ginger

3 cloves garlic, minced

½ cup sliced green onions

Directions

1 First make the peanut sauce. In a medium glass, whisk together the peanut butter and water until it looks all creamy. Add all the other ingredients and keep stirring until everything is incorporated.

2 Now cook the noodles according to the package directions, but use a larger soup pot than usual. In the last 30 seconds of cooking the noodles, add the kale to the pot and stir it into the water to make sure it's all covered. After 30 seconds, drain the pasta and kale and run it under cold water to stop the cooking process and keep the kale green. That's called lazy-ass blanching. Some people might say to do that shit in separate pots, but those are usually the motherfuckers who don't wash their own dishes, so fuck them.

3 Grab a big wok or skillet and heat up the oil. Crumble in the tempeh in bite-size pieces and sauté it around until it starts to brown, 2 to 3 minutes. Add the soy sauce, vinegar, ginger, and garlic and cook it for 30 seconds more. Turn off the heat and add the noodles and three-quarters of the peanut sauce. Mix it all up to make sure everything is covered and that the tempeh is blended into the noodles.

Taste it and if it isn't saucy enough for you, add the rest of the sauce now. Otherwise, hold on to that shit because the noodles really absorb the sauce as they sit, so it's nice to have extra for leftovers.

Top with the green onions and serve warm or at room temperature.