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Peanutty Noodles with Tempeh
Ingredients
  • 3 Persian cucumbers, halved lengthwise, thinly sliced into half moons
  • Kosher salt
  • 4 Tbsp. fresh lime juice, divided
  • ¼ cup vegetable, grapeseed, or other neutral oil, divided
  • 1 1½" piece ginger, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup creamy peanut butter (natural is fine as long as it’s well stirred)
  • 2 Tbsp. plus 2 tsp. soy sauce, divided
  • 1 Tbsp. sambal oelek or Sriracha, divided
  • 2 tsp. honey, divided
  • 8 oz. tempeh, crumbled into walnut- to chickpea-sized pieces
  • 10 oz. ramen noodles
  • 2 scallions, thinly sliced on a diagonal
  • Torn cilantro leaves and lime wedges (for serving)
Steps
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