8 ounces Udon Noodles
6 tablespoons Olive Oil
4 ounces Tempeh
1/4 cup Stock
1 medium Onion thinly sliced
1/2 teaspoon Sea Salt
2 cups Peanut Sauce
1 bunch Scallions finely chopped
2 tablespoons Olive Oil
1/2 medium Onion chopped
3/4 cup Roasted Peanuts
14 ounces Coconut Milk
1/4 cup Maple Syrup
1/4 cup Rice Vinegar
1 teaspoon Red Chile Flakes
Cook udon noodles according to package instructions.
Heat 1/4 cup oil in skillet until hot; sauté the tempeh on medium-high for 3-4 minutes on each side, until golden.
Pour in the stock and let simmer until all liquid has evaporated. Let the tempeh cool, then slice into 1/4'' strips. Set aside.
Heat 2 tablespoons olive oil in the skillet; add the onion and sauté until transparent and lightly browned.
Add the bok choy stems and sauté for one minute, then add the leafy parts and sauté another 4-5 minutes.
Add sea salt. Remove from heat.
Toss the vegetables with the cooked noodles. Arrange on a serving platter.
Place the tempeh strips on top and drizzle with the peanut sauce.
Garnish with chopped scallions and cilantro. Arrange carrot shavings around the plate for color.
Sauté onion and garlic in oil until transparent.
Place the onion and garlic mixture in a blender or food processor, along with the remaining ingredients. Blend thoroughly until smooth. Serve warm.
Put the tempeh strips on bamboo skewers and serve with the warmed peanut sauce as an appetizer.