Tempeh and Chili Garlic Sauce Noodles

One of the great signs that winter is on the outs in Vermont is the start of the sugaring season.  As the temperatures rise in the day, the sap begins to flow and the plastic lines stretching throughout forest begin to be filled again.  After boiling and treating the sap, we get that most wonderful of Vermont exports, maple syrup.

A great addition to pancakes and waffles, and a great substitute for sugar in coffee, maple syrup sometimes stays relegated to the breakfast end of our meals, but it can add great, bold flavor to our dinners and lunches as well.  This recipe, which is adapted from a great blog, Budget Bytes, originally used brown sugar as its sweet factor, but substituting maple syrup gives it a more local flavor.  Also to try and keep it more health conscious, swapping the pork for tempeh lets this great meal be delicious, sustainable, and healthy.

Who doesn’t like a sweet and spicy dish on a cold late winter night?

Print Recipe
Tempeh and Chili Garlic Sauce Noodles
This easy to make meal will keep you warm on these cold late winter nights, and be great leftovers for lunch the next day
Cuisine Winter
Prep Time 10
Cook Time 15
Passive Time 0
Servings
Ingredients
  • 1/4 cup chili garlic sauce at the Co-Op: Lan Chi Chili Garlic Sauce
  • 1/4 cup soy sauce at the Co-Op: Tamari Soy Sauce (gluten free)
  • 1/2 cup maple syrup at the Co-Op: Spring Lake Ranch Bulk syrup
  • 1/2 lb tempeh at the Co-Op: Rhapsody Organic Tempeh
  • 6 oz ramen noodles at the Co-Op: Hakubaku Organic Ramen
  • 3 green onions, sliced crossways at the Co-Op: find it in our produce section
  • 1/4 cup unsalted peanuts, chopped at the Co-Op: find it in the bulk section
  • 1/4 tbsp sesame oil at the Co-Op: Napa Valley Sesame Oil
Cuisine Winter
Prep Time 10
Cook Time 15
Passive Time 0
Servings
Ingredients
  • 1/4 cup chili garlic sauce at the Co-Op: Lan Chi Chili Garlic Sauce
  • 1/4 cup soy sauce at the Co-Op: Tamari Soy Sauce (gluten free)
  • 1/2 cup maple syrup at the Co-Op: Spring Lake Ranch Bulk syrup
  • 1/2 lb tempeh at the Co-Op: Rhapsody Organic Tempeh
  • 6 oz ramen noodles at the Co-Op: Hakubaku Organic Ramen
  • 3 green onions, sliced crossways at the Co-Op: find it in our produce section
  • 1/4 cup unsalted peanuts, chopped at the Co-Op: find it in the bulk section
  • 1/4 tbsp sesame oil at the Co-Op: Napa Valley Sesame Oil
Instructions
  1. Crumble the tempeh into small, pebble like pieces
  2. Heat oil in a large skillet, (it is best if it is high-sided as you have to add in the noodles near then end, a small dutch oven can be used as well) and add the crumbled tempeh.
  3. While the tempeh is browning, mix together the maple syrup, soy sauce, and chili garlic sauce in a bowl. (If you feel more comfortable, you can mix this ahead of time.)
  4. Begin boiling the water for the noodles and follow the instructions on the package for boiling times. (Ramen cooks quickly!)
  5. Once the tempeh is browned, add the sauce to skillet and let reduce down a bit.
  6. Once the ramen is ready, drain the water from the pot, and add the cooked noodles to the skillet with the sauce. Mix around until all of the noodles are sufficiently covered.
  7. Serve in bowls, spreading the sliced green onions on top, and enjoy!
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.