Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
6 servings (serving size: 1 1/3 cups)

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

How to Make It

Step 1

Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

Step 2

Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

Step 3

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

Step 4

Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

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