Chili Crisp Noodle Salad

Serves 4

I had a friend stay with me last weekend who is vegetarian and gluten-free. We really fill up our days when she visits so I created this recipe to always have something to snack on. Chili crisp is the star of this recipe! If you want to go all out, try making your own Homemade Chili Crisp from the website. This is another recipe that is great for meal prep and delicious cold out of the fridge.

Ingredients

1 Tbsp avocado oil 

1/2 tsp salt 

¼ tsp ground pepper

chili crisp- to taste 

1 package of tempeh crumbled 

1 ½  cup broccoli florets (around 1 bunch of broccoli)

½ lb snap peas (or other green vegetables such as green beans or bok choy), thinly sliced 

1 package of rice noodles

3 green onions, sliced  

½ cup cilantro, chopped 

¼ cup peanuts, chopped 

Sauce

3 tbsp peanut butter 

2 tbsp tamari (or soy sauce for non-gf)

2 tbsp rice vinegar

1 tbsp chili crisp (+ additional as desired to taste)

1 tsp sesame oil 

¼ tsp salt

2 tbsp water 

Optional: ½ tsp fish sauce (omit for vegan) 

Instructions

Heat the avocado oil in a pan over medium heat.

Once the oil is hot, add the crumbled tempeh to the pan and cook for 4 minutes using a spatula to ensure even cooking.

Add the salt and pepper and a drizzle of chili crisp to the cooking tempeh. All chili crisp heat varies, so taste yours ahead of time. 

Continue cooking the tempeh for 2-3 more minutes until lightly crisped and browned. Set aside. 

Bring a large pot of salted water to boil.

While the water is heating, cut the broccoli into small florets and thinly slice the snap peas lengthwise. 

Add the rice noodles to the boiling water and cook according to package directions.

1 minute before the noodles are fully cooked add the broccoli and snap peas to the boiling water with the noodles to blanch. 

After cooking the noodles and vegetables for an additional minute, drain and rinse with cool water. 

Add the noodles and blanched vegetables to a large bowl.

Mix in the cooked tempeh, chopped green onions, cilantro, and peanuts. 

Whisk together the peanut butter, tamari, rice vinegar, chili crisp, sesame oil, fish sauce, and salt using the water to thin the mixture. 

Mix the sauce into the noodles and vegetables and serve