Chile Oil Noodles with Tempeh and Green Beans

Top the cooked noodles with minced garlic, scallions, soy sauce, and vinegar.

Pour the hot oil over the noodles, mix, and top with vegetables and tempeh.

Ingredients

Tempeh and Green Beans

• 1 package tempeh

• 1 lb green beans

• 2 tbsp sesame oil

• 3 tbsp soy sauce

• 1/2 inch ginger, minced

Noodles

• 8oz ramen or other noodles

• 3 cloves garlic, minced

• 2 scallions, thinly sliced

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 3 tbsp chile oil

• 1 tbsp sesame oil, optional

Instructions

1. Preheat the oven to 425 F.

2. In a medium-sized bowl, mix together the soy sauce, sesame oil, and ginger. Add the tempeh and green beans and toss to coat.

3. Spread the tempeh and green beans on a baking sheet and bake for 20-30 minutes until browned.

4. While the tempeh and green beans cook, cook the noodles according to the package instructions.

5. Portion the noodles into bowls. Split the scallions, soy sauce, and rice vinegar evenly on top of the noodle bowls.

6. Heat up the chile oil in a pan. If the chile oil is very thick, add plain oil with it. Be careful not to burn the chile oil.

7. Once it's hot, pour the oil over the toppings in the noodle bowls, trying to hit the garlic and scallions as much as possible.

8. Mix each bowl to distribute the sauce. Top the bowls with the tempeh and green beans, and serve.

Notes

• Change up the green beans and tempeh with other vegetables and proteins.

• No time to make chile oil? Add spices (e.g., chile flakes, pepper, cayenne, Szechuan peppercorns) to the top of the noodle bowls in step 5 and heat up plain oil in step 6.