Tempeh Peanut Noodles with Blanched Kale

Ingredients

For the peanut sauce: 
1/2 c. creamy peanut butter
1/2 c. warm water
1/4 c. rice vinegar
2 tsp. sesame oil
2 tsp. lime juice
2 tsp. soy sauce or tamari
1 tsp. maple syrup or agave
1 tbsp. sriracha or sambal olek (more or less to taste)

For the noodles: 
6 oz. Asian-style noodles, like somen or soba
6 c. kale, sliced into bite-size pieces
1 tsp. coconut oil
8 oz. tempeh
1 tsp. soy sauce or tamari
1 tbsp. rice vinegar
2 tbsp. fresh ginger, minced
3 cloves garlic, minced
1/2 c. scallions, sliced

Directions
Mix ingredients for sauce and whisk or blend until thoroughly combined.

Cook the noodles according to package directions, but use a larger pot than usual. In the last 30 seconds of cooking the noodles, toss in the kale to blanch. After 30 seconds, drain and run under cold water.

In a wok or large skillet, heat up the oil. Crumble in the tempeh in bite-sized pieces and saute until it starts to brown, about 2 to 3 minutes. Add soy sauce, vinegar, ginger, and garlic and cook for 30 seconds more. Turn off heat and add noodles and three-quarters of sauce. Mix it all up until well blended. Add more sauce here as desired, or save for leftovers. Top with scallions and serve warm or at room temperature.

1 recipe = 2,377 calories  

NOTE: For leftovers, add some carrot and cucumber cut into matchsticks. Eat cold, like a salad.