I made this meal on a whim and love it for an easy quick dinner. It’s nutty, spicy, bright, and super satisfying. You could easily substitute tempeh for tofu or another protein, and any mix of vegetables works great here–use what you have! The trick is to make sure they’re thinly sliced so they all cook quickly at about the same rate.

Serves 4-6

Ingredients:
8 oz block of tempeh, cut into 1/4 inch thick slices
4 tbs olive oil or any neutral cooking oil, divided
3 tbs soy sauce, plus more to taste
12-16 oz ramen noodles (fresh, frozen, or dried all work great!)
3 cloves garlic, roughly chopped
4 scallions, thinly sliced, white and light green parts separated from dark green parts
4 cups mixed vegetables and greens (I used sliced okra, chopped collard greens and kale, and shaved brussels sprouts, but any quick-cooking vegetables work!)
1 cup cilantro leaves and tender stems
2 tbs toasted sesame seeds
1 lime
Ingredients for the sauce:
1/2 cup peanut butter
1/4 cup soy sauce
2 tbs chile crisp, chili garlic sauce, or sriracha (1 tbs red pepper flakes works in a pinch)
2 tbs toasted sesame oil
1 lime, juiced
1 tbs minced or grated ginger

Preparation: 
1. Heat 2 tbs oil in a skillet over medium heat. Add tempeh, drizzle with 2 tbs soy sauce, and cook, flipping once, until super golden on both sides. Transfer to a plate.

2. Meanwhile, cook your ramen according to package directions, drain, and set aside.

3. Heat remaining 2 tbs oil in the same skillet over medium heat. Add garlic and light green and white parts of scallions, and cook until super fragrant, about 2 minutes. Add your vegetables, season with salt and pepper, and continue to cook until vegetables are tender, golden, and charred in spots.

4. In a large bowl, combine sauce ingredients, thinning with water if needed. Taste and adjust to your liking.

5. Add cooked ramen to the bowl with the sauce and toss until evenly distributed.

6. Divide noodles among bowls, top with tempeh and greens, sesame seeds, a big squeeze of lime, cilantro, and remaining scallions. Enjoy!