SESAME GARLIC SAUCE INGREDIENTS
- ¼ cup of soy sauce
- 2 ½ tablespoons of maple syrup
- 2 ½ tablespoons fresh lime juice, plus extra
- 1 ½ teaspoons toasted sesame oil (I used a hot-toasted one with chilies)
- 1 clove of garlic, finely grated with a Microplane grater
- 2 tablespoons sesame seeds, plus extra for garnish
- ¾ lb noodles of choice
- 4 cups small Smith's Farm's broccoli florets, from roughly 1 bunch of broccoli
- 2 tablespoons coconut oil
- 8 oz/227 grams tempeh, sliced ½ inch thick
- handful of Thai basil leaves, sliced (or regular basil, no big deal!)
- 2 green onions, thinly sliced
- In a small bowl, whisk together the tamari, maple syrup, lime juice, sesame oil, garlic, and sesame seeds. Set aside.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the noodles. Cook the noodles according to package directions, dropping the broccoli florets into the pot when there’s 3 minutes left. Drain the noodles and broccoli.
- While the noodles and broccoli are cooking, heat the coconut oil in a large saute pan over medium-high heat. Place the tempeh slices in the pan in a single layer. Let the first side brown thoroughly. Flip the slices over and let the other side brown. Season the tempeh with salt and pepper and finish with a squeeze of lime juice.
- In a large bowl, toss the noodles, broccoli, tempeh, Thai basil, green onions, and sesame garlic sauce together until everything is evenly mixed. Garnish the sesame garlic noodles with some extra sesame seeds and serve!
Thank you to http://thefirstmess.com/2016/08/10/vegan-sesame-garlic-noodles-recipe/ for this recipe!